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Ingredients
- 40 x steamer clams, about 2 pounds
- 1 lb medium raw shrimp
- 8 ounce rotelle, fettucine, or possibly your favorite pasta
- 3 Tbsp. extra virgin extra virgin olive oil
- 2 ounce parmesan cheese
- 1 sm bunc cilantro, large stems removed, (about 1 c.)
- 1/2 c. fresh basil leaves
- 2 Tbsp. fresh ginger, finely chopped
- 2/3 c. chicken stock
- 1/4 c. dry sherry
- 1 Tbsp. cornstarch
- 1 tsp asian chile sauce
- 1/2 tsp salt
- 1/3 c. whipping cream
Directions
- Advance preparation:Scrub the clams and chill. Shell, devein, and split the shrimp nearly in half lengthwise. In separate containers, set aside the pasta, oil, and cheese.
- To make the sauce, place all the sauce ingredients except the cream in an electric blender and blend at the highest speed till completely liquefied.
- Transfer to a container, stir in the cream, and chill. All advance preparation steps may be completed up to 8 hrs before you begin the final cooking steps.
- Final cooking steps:Grate the cheese, about 1/2 c.. Bring 4 qts of water to a rapid boil.
- Lightly salt the water, then cook the pasta according to the instructions on the package. When the pasta loses its raw taste but is still slightly hard, remove from the heat and drain. Meanwhile, place a small colander lined with cheesecloth in a bowl. Place a 12- or possibly 14-inch sauteepan over high heat. Add in 1/4 inch of water. When the water comes to a rapid boil, add in the clams, cover and steam till all the clams open, about 1 to 2 min. Immediately tip the clams into the colander lined with cheesecloth. Then add in 3/4 c. of the clam-steaming water to the cilantro sauce.
- Return the empty sauteepan to high heat. Add in the extra virgin olive oil. When the oil becomes warm, add in the shrimp. Stir and toss till the shrimp turn white. Add in the cilantro sauce. When the cilantro sauce comes to a boil and thickens slightly, add in the clams (but not the remaining liquid in the bowl) and combine proportionately with the sauce. Place the pasta on a heated platter or possibly 4 heated dinner plates. Spoon the seafood and sauce on top of the pasta. Sprinkle with cheese and serve at once. Suggested Accompaniments: Green bean and walnut salad and a ginger-praline mousse.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 267g | |
| Recipe makes 4 servings | |
| Calories 552 | |
| Calories from Fat 183 | 33% |
| Total Fat 20.78g | 26% |
| Saturated Fat 6.71g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 199mg | 66% |
| Sodium 754mg | 31% |
| Potassium 426mg | 12% |
| Total Carbs 48.78g | 13% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.85g | 2% |
| Protein 36.64g | 59% |
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