Pasta With Cilantro Cream Seafood Sauce

---------- Recipe via Meal-Master (tm) v8.04

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 <rooby@shell.Masterpiece.Codate: Sun, 27
Oct 1996 22:27:23 -0800

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