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Receta Grilled Clam And Mussel Pasta With Soy Ginger Sauce
by Global Cookbook

Grilled Clam And Mussel Pasta With Soy Ginger Sauce
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Ingredientes

  • 1/2 c. minced yellow, orange, or possibly red bell pepper
  • 1/3 c. dry white wine
  • 1/4 c. butter, quartered
  • 3 x % naturally brewed soy sauce
  • 2 tsp chopped fresh ginger root
  • 2 tsp fresh lime juice
  • 2 tsp whole coriander seed, cracked (place in plastic bag, close securely. Lb. with (meat mallet or possibly hammer till seeds crack. Seed (may be substituted with 3/4 t grnd coriander)
  • 1 x - 2 t crushed red pepper
  • 1 tsp sugar
  • 32 x littleneck clams, washed (about 3 pounds)
  • 32 x mussels, beards removed and washed (about 1 1/2 pounds)
  • 1/2 lb capellini (angel hair pasta), cooked and kept hot
  • 1/3 c. thinly sliced green onions
  • 1 tsp sesame seed, toasted

Direcciones

  1. Arrange charcoal on half side of grill only; prepare coals Meanwhile, to make sauce, in a large baking pan, combine bell pepper, wine, butter, soy sauce, ginger root, lime juice, coriander seed, red pepper, and sugar. Place pan over medium-warm coals; heat 2 to 4 min till butter melts.
  2. Using tongs, slide pan away from coals
  3. Place shellfish over coals. Cook clams 9 to 12 min and mussels 3 to 5 min, or possibly till shells pop open. (Throw away shellfish which don't open.)
  4. Transfer cooked shellfish to sauce; toss to coat. To serve, place pasta in center of large serving platter. Using slotted spoon, arrange shellfish around pasta. Drizzle remaining sauce over pasta; sprinkle on green onions and sesame seed. Serve immediately.