INGREDIENTS

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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