2025 Guide to Cannabis-Infused Pasta with Clams and Green Chiles

Why Cannabis-Infused Pasta?

Cannabis-infused foods are more than just a trend—they’re a transformative way to enjoy the herb’s therapeutic benefits while indulging in gourmet flavors. This particular dish, inspired by chef Andrew Brochu’s bold take on classic clam pasta at Roister in Chicago, layers the brininess of fresh clams with the earthy warmth of chiles and finishes with a luxurious, mellowing dose of Premium Cannabutter.

With just a tablespoon of cannabutter, we turn this dish into a functional edible containing 7 to 11 mg of THC per serving—just enough for gentle relaxation, without overwhelming the senses.

Decarboxylation 101: Why It Matters Before Infusion

Before we get into cooking, let’s touch on a vital kitchen technique for any cannabis recipe: decarboxylation, or “decarb” for short. Decarbing is the process of heating cannabis to activate its cannabinoids—primarily THC and CBD—so they can be effectively absorbed by the body. Raw cannabis won’t get you high or provide full medicinal benefits unless it’s properly decarboxylated.

This is where the ECRU Herb Decarboxylator comes in.

With one-button ease, this smart kitchen gadget helps you decarboxylate cannabis flower or kief to precision:

• THC Decarb: 30 minutes

• CBD Decarb: 1 hour

• Infusion: 4 hours

You can then infuse your activated herb into butter, coconut oil, honey, or glycerin, skipping messy stovetop setups or uneven heating. Plus, with its FDA-approved non-stick canister, smell control silicone lid, and small footprint (2oz herb capacity), the ECRU is a discreet game-changer.

If you’re new to decarboxylation or infusions, I highly recommend starting with this tool—it’ll make your first edible batch as foolproof as boiling pasta.

Ingredients: A Flavorful Symphony

Here’s what you’ll need for our Cannabis-Infused Buttery Pasta with Clams and Green Chiles. The mix of poblano, Cubanelle, and shishito peppers adds nuanced heat without overpowering the delicate clams. The crème fraîche and mint brighten and balance the whole dish, while the cannabutter melts in as a silky, mellow finisher.

The Essentials:

• 1 tablespoon Premium Cannabutter

• 3 tablespoons unsalted butter (use infused if you want a higher THC dose)

• 3 ½ dozen mixed clams – Manila, razor, and littleneck work beautifully

• 12 oz pasta – pipe rigate or mezze rigatoni

• 2 cups clam juice + 1 cup dry white wine

• Herbs galore – Mint, parsley, chives

• Chiles – Poblano, Cubanelle, shishito

• Spices – Black peppercorns, coriander seeds, fennel seeds, mustard seeds

And for that chef’s kiss:

• Crème fraîche, fresh lime juice, and wasabi masago (optional, but fabulous).

Step-by-Step: How to Infuse This Pasta to Perfection

1. Prepare Your Herb Oil

Blend olive oil with fresh herbs, then strain. This creates a bright green oil that forms the base of your chile mixture.

2. Make the Chile Ragout

Sauté the peppers with shallots, garlic, and capers until blistered. Stir in the herb oil. This can be made ahead—just refrigerate overnight and bring to room temp when you’re ready to use.

3. Steam the Clams

Toast your spices, add aromatics, wine, and clam juice. Steam clams until they open (discard those that don’t), then strain the broth and remove the meat from the shells.

4. Cook the Pasta

Boil pasta until al dente, then drain and reserve.

5. Pull It All Together

Melt butter in the pot, toss in clams, chile ragout, pasta, crème fraîche, and a splash of the clam broth. Finally, stir in your Premium Cannabutter and lime juice. Season to taste, and serve with extra mint and masago.

Dosing Tips for Edibles

Each serving here contains about 7–11 mg THC, assuming you’ve followed the ECRU Premium Cannabutter formula using a strain with 20% THC. For beginners, this dosage is a nice, controlled experience—enough to unwind but not overpower. You can always halve the cannabutter portion for a microdose or double it for a more potent plate (just label it clearly if sharing!).

Cannabis Cooking Tips from the Community

Chef Melissa Parks once said, "Cannabis is just another ingredient—treat it with the same love you do everything else in the kitchen." I couldn’t agree more. As cannabis cooks, we’re not just aiming to get high—we’re crafting dishes that balance flavor, dosage, and therapeutic intent.

That’s why tools like the ECRU Decarboxylator matter. Precision heating = potency preserved, smell contained, and zero stress in the kitchen.

Why This Recipe Works

• Flavor Complexity: The herbal brightness, mellow spice, and creamy base play beautifully with the sweet salinity of the clams.

• Infusion Compatibility: This pasta’s fat base (butter and crème fraîche) ensures excellent cannabinoid absorption.

• Discreet & Delicious: Thanks to the contained dosing and the use of ECRU’s smell-controlled system, this is one of the most elegant ways to serve infused food.

Final Thoughts: Your Culinary High, Elevated

Pasta is already a comfort food—but when infused thoughtfully, it becomes a ritual of relaxation. Whether you're microdosing for anxiety relief, enhancing your dinner party with flair, or just enjoying a solo night in, this Cannabis-Infused Pasta with Clams and Green Chiles delivers gourmet flavor and functional calm.

Looking to simplify infusion and decarb next time? The ECRU Herb Decarboxylator makes it one-button easy—just decarb, add oil or butter, and infuse. You’ll have premium cannabutter or tincture ready for pasta, brownies, salad dressings, or anything your munchie mind can dream up.