Fettuccini With Shellfish, Piri-Piri, And Chorizo

Recipe Ingredients

5 cups	1185ml	Shrimp stock
1		Maine lobster - (1 1/2 lbs)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Fettuccine
5 tablespoons	75ml	Olive oil
1/2 cup	118ml	Piri-Piri Sauce - (listed below)
1/2 lb	227g / 8oz	Chorizo - roughly chopped
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
1 cup	62g / 2.2oz	Roughly-chopped seeded tomatoes
12 cups	2844ml	Shrimp - (10/15 count) - peeled, deveined (medium)
1 tablespoon	15ml	Emeril's Original Essence
		= (see Bayou Blast recipe)
12		Clams - scrubbed, and
		Rinsed in several changes of water
12		Mussels - scrubbed, rinsed,
		And debearded
12		Shucked oysters - drained
1/2 cup	99g / 3.5oz	Grated Parmiggiano-Reggiano
1/4 cup	59ml	Finely-sliced basil
		Piri Piri Sauce
3/4 cup	177ml	Olive oil
2		Fresh jalapeños - coarsely chopped,
		= (stems, seeds and all)
1		Fresh poblano - coarsely chopped,
		= (stems, seeds and all)
5 1/2 teaspoons	27ml	Crushed red pepper
1/2 teaspoon	2.5ml	Salt
1/4		Freshly-ground black pepper
1 1/2 teaspoons	7.5ml	Minced garlic

Recipe Instructions

In a medium stockpot, bring the shrimp stock to a boil. Reduce the heat to medium-low and simmer until reduced to 3 cups, about 25 minutes. When reduced, remove from the heat.

Meanwhile, fill a large stockpot three-fourths full with salted water and bring to a boil. Plunge the lobster headfirst into the boiling water and cook, covered, for 7 minutes. Transfer with tongs to a large bowl filled with ice water to cool. When the lobster is cool enough to handle, crack the shell, and remove the meat from the tail and claws. Discard the shells. Roughly chop the meat and set aside.

Bring a large pot of water to a boil. Add 1 teaspoon of salt and the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain in a colander and return to the pot. Toss with 1 tablespoon of oil and 1/4 cup of the piri piri sauce.

Meanwhile, heat the remaining 4 tablespoons of olive oil in a large saute pan over medium-high heat. Add the chorizo, and cook, stirring occasionally, until brown, about 4 minutes. Add the shallots and garlic, and cook, stirring, for 1 minute. Add the tomato, shrimp, and Essence, and cook, stirring, until the shrimp start to turn pink, about 2 minutes.

Once the shrimp start to turn pink, add the clams, mussels, the remaining 1/4 cup of piri piri sauce, the reduced shrimp stock, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Cover the pan and simmer until the clams and mussels open, about 5 minutes. Add the oysters and the chopped lobster, and cook, stirring, until the oysters start to curl around the edges, about 2 minutes. Discard any unopened clam or mussel shells.

To serve, place the pasta in the center of a large platter, and arrange the seafood around the edges. Pour the broth over the pasta, garnish with the cheese and basil, and serve immediately.

Piri Piri Sauce: Combine all of the ingredients except the garlic in a medium, heavy saucepan over high heat. Cook, stirring, for 4 minutes. Add the garlic, remove from heat, and cool to room temperature. When the mixture is cool, pour into the bowl of a food processor or blender and pulse several times until smooth. Strain through a fine mesh strainer into a clean container, and refrigerate, tightly covered, for 7 days before using. (Makes 1 1/2 cups)

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E57) - from the TV FOOD NETWORK

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