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.