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Pasta With Cilantro Cream Seafood Sauce

Cuisine: Italian
Type: Pasta
Serves: 4 people

Recipe Ingredients

40   Steamer clams - about 2 pounds
1 lb 454g / 16ozMedium raw shrimp
8 oz 227gRotelle - fettucine, or your favorite pasta
3 tablespoons 45mlExtra virgin olive oil
2 oz 56gParmesan cheese
1 oz 28gBunc cilantro - large stems (small) removed, (about 1
  Cup)
1/2 cup 20g / 0.7ozFresh basil leaves
2 tablespoons 30mlFresh ginger - finely minced
2/3 cup 157mlChicken stock
1/4 cup 59mlDry sherry
1 tablespoon 15mlCornstarch
1 teaspoon 5mlAsian chile sauce
1/2 teaspoon 2.5mlSalt
1/3 cup 78mlWhipping cream

Recipe Instructions

Advance preparation:

Scrub the clams and refrigerate. 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 until completely liquefied. Transfer to a container, stir in the cream, and refrigerate. All advance preparation steps may be completed up to 8 hours before you begin the final cooking steps.

Final cooking steps:

Grate the cheese, about 1/2 cup. Bring 4 quarts 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 firm, remove from the heat and drain. Meanwhile, place a small colander lined with cheesecloth in a bowl. Place a 12- or 14-inch sauteepan over high heat. Add 1/4 inch of water. When the water comes to a rapid boil, add the clams, cover and steam until all the clams open, about 1 to 2 minutes. Immediately tip the clams into the colander lined with cheesecloth. Then add 3/4 cup of the clam-steaming water to the cilantro sauce.

Return the empty sauteepan to high heat. Add the olive oil. When the oil becomes hot, add the shrimp. Stir and toss until the shrimp turn white. Add the cilantro sauce. When the cilantro sauce comes to a boil and thickens slightly, add the clams (but not the remaining liquid in the bowl) and combine evenly with the sauce. Place the pasta on a heated platter or 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.

Source:
Hot Pasta, by Hugh Carpenter and Teri Sandison

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