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.
Copyright 1999, Ming Tsai, All Rights Reserved
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