| 1 | Advance preparation: scrub the clams and refrigerate. |
| 2 | Shell, devein, and split the shrimp nearly in half lengthwise. |
| 3 | In separate containers, set aside the pasta, oil, and cheese. |
| 4 | 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. |
| 5 | Transfer to a container, stir in the cream, and refrigerate. |
| 6 | All advance preparation steps may be completed up to 8 hours before you begin the final cooking steps. |
| 7 | Final cooking steps: grate the cheese, about ?cup. |
| 8 | Bring 4 quarts of water to a rapid boil. |
| 9 | lightly salt the water, then cook the pasta according to the instructions on the package. |
| 10 | When the pasta loses its raw taste but is still slightly firm, remove from the heat and drain. |
| 11 | Meanwhile, place a small colander lined with cheesecloth in a bowl. |
| 12 | Place a 12- or 14-inch saute pan over high heat. |
| 13 | Add ?inch of water. |
| 14 | When the water comes to a rapid boil, add the clams, cover and steam until all the clams open, about 1 to 2 minutes. |
| 15 | Immediately tip the clams into the colander lined with cheesecloth. |
| 16 | Then add ?cup of the clam-steaming water to the cilantro sauce. |
| 17 | Return the empty saute pan to high heat. |
| 18 | Add the olive oil. |
| 19 | When the oil becomes hot, add the shrimp. |
| 20 | Stir and toss until the shrimp turn white. |
| 21 | Add the cilantro sauce. |
| 22 | 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. |
| 23 | Place the pasta on a heated platter or 4 heated dinner plates. |
| 24 | Spoon the seafood and sauce on top of the pasta. |
| 25 | Sprinkle with cheese and serve at once. |
| 26 | Suggested accompaniments: green bean and walnut salad and a ginger-praline mousse. |
| 27 | recipe by : hot pasta, by hugh carpenter and teri sandison |
