Ming's Black Bean Clams, Mussels and Leeks with Angel Hair

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Canola oil, to cook

1 tablespoon fermented black beans, rinsed and chopped

2 tablespoons minced garlic

1 tablespoon minced ginger

2 minced serrano chiles

3 leeks, white part only julienne, save light green part to fry (julienne)

1 pound Littleneck clams, scrubbed

1 pound PEI mussels, scrubbed, beard removed

1 cup dry white wine

1 cup chicken stock

1 pound angel hair pasta

1/4 cup Thai basil chiffonade

1/2 cup creme fraiche

Salt and black pepper to taste

1 cup rice flour