Ming's Black Bean Clams, Mussels and Leeks with Angel Hair
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1680
- Total Fat
- 96
- Saturated Fat
- 11
- Carbohydrates
- 143
- Dietary Fiber
- 7
- Sugar
- 8
- Protein
- 51
- Cholesterol
- 82
- Sodium
- 1611
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
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
Directions
- 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.