---------- 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
       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
     1/2 c  Fresh basil leaves
       2 tb Fresh ginger -- finely
     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
   From: Rooby <rooby@shell.Masterpiece.Codate: Sun, 27
   Oct 1996 22:27:23 -0800