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40 Steamer clams, about 2 Pounds
1 lb Medium raw Shrimp
8 oz Rotelle, Fettucine, or your favorite Pasta
3 Tablespoon Extra Virgin Olive Oil
2 oz Parmesan Cheese
1 Bunch Cilantro, large stems removed, (about 1 cup)
1/2 cup fresh Basil Leaves
2 Tablespoon fresh Ginger, finely minced
2/3 cup Chicken stock
1/4 cup dry Sherry
1 Tablespoon Cornstarch
1 teaspoon Asian Chile Sauce
1/2 teaspoon Salt
1/3 cup Whipping Cream
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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.
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