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

Total Time:
35 min
15 min
20 min

3 to 4 servings

  • 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
  • In a hot casserole with lid, coat with oil and saute black beans, garlic, ginger and chiles until soft, about 3 minutes. Add leeks and season. Add clams and stir for 2 minutes. Add mussels, and deglaze with wine. Add stock and cover to steam. Meanwhile, boil pasta in salted water until al dente. When clams and mussels are open, about 5 to 8 minutes (remove any unopened ones which are dead), and add basil, creme fraiche and strained pasta. Check for seasoning. In a 325 degree fryer, coat leeks with flour and fry until golden brown, season and drain on paper towels.

  • PLATING Serve in large pasta bowl, keeping shellfish on top and garnish with fried leeks.

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    Recipe courtesy of Sandra Lee