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     Title: Pasta With Cilantro Cream Seafood Sauce
Categories: Fish & seaf, Pasta
     Yield: 4 servings

    40    Steamer clams, about 2
          Pounds
     1 lb Medium raw shrimp
     8 oz Rotelle, fettucine, or your
          Favorite pasta
     3 tb Extra virgin olive oil
     2 oz Parmesan cheese
     1 sm Bunch cilantro, large stems
          Removed -- (about 1
          Cup)
   1/2 c  Fresh basil leaves
     2 tb Fresh ginger -- finely
          Minced
   2/3 c  Chicken stock
   1/4 c  Dry sherry
     1 tb Cornstarch
     1 ts Asian chile sauce
   1/2 ts Salt
   1/3 c  Whipping cream

 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

 From: Rooby <[email protected]: Sun, 27
 Oct 1996 22:27:23 -0800

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