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Pasta With Cilantro Cream Seafood Sauce

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CATEGORY CUISINE TAG YIELD
Seafood, Dairy, Meats Asian Fish & seaf, Pasta 4 Servings

INGREDIENTS

40 Steamer clams, about 2
pounds
1 lb Medium raw shrimp
8 oz Rotelle, fettucine or your
favorite pasta
3 T Extra virgin olive oil
2 oz Parmesan cheese
1 Bunch cilantro, large stems
removed about 1 cup
1/2 c Fresh basil leaves
2 T Fresh ginger, finely minced
2/3 c Chicken stock
1/4 c Dry sherry
1 T Cornstarch
1 t Asian chile sauce
1/2 t Salt
1/3 c Whipping cream

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
saute pan 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 saute pan
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. Recipe By    
: Hot Pasta, by Hugh Carpenter and Teri Sandison  Posted to MC-Recipe
Digest V1 #267  Date: Sun, 27 Oct 1996 22:27:23 -0800  From: Rooby
<rooby@shell.masterpiece.com>  NOTES : We love complex-tasting sauces
that take only minutes to  prepare. For example, here a large amount of
cilantro is combined  with other  seasonings in a blender and then
liquefied.  During cooking, cream  and the  water from steaming the
clams are added so that the sauce acquires a  wonderful rich seafood
taste.  It's important to use steamer clams,  which  open after about a
minute of steaming and are very tender.  The large  cherrystone and
littleneck clams will be tough, and canned clams will  ruin  the dish.
Hot Pasta by Hugh Carpenter and Teri Sandison.  Ten Speed Press, 112
pages.  ISBN: 0-89815-857-5  Downloaded from The Electronic Gourmet
Guide  MC formatted 10-28-97 by rooby@shell.masterpiece.com

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 276
Calories From Fat: 118
Total Fat: 13.4g
Cholesterol: 183.7mg
Sodium: 1222.3mg
Potassium: 465.2mg
Carbohydrates: 11.4g
Fiber: 3.5g
Sugar: <1g
Protein: 24.5g


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