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1
Scrub the clams and refrigerate.
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2
Shell, devein, and split the shrimp nearly in half lengthwise.
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3
In separate containers, set aside the pasta, oil, and cheese.
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4
To make the sauce, place all the sauce ingredients except the cream in an electric blender and blend at the highest speed until completely liquefied.
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5
Transfer to a container, stir in the cream, and refrigerate.
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6
All advance preparation steps may be completed up to 8 hours before you begin the final cooking steps.
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7
Grate the cheese, about 1/2 cup.
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8
Bring 4 quarts of water to a rapid boil.
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9
Lightly salt the water, then cook the pasta according to the instructions on the package.
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10
When the pasta loses its raw taste but is still slightly firm, remove from the heat and drain.
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11
Meanwhile, place a small colander lined with cheesecloth in a bowl.
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12
Place a 12-14-inch saute pan over high heat.
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13
Add 1/4 inch of water.
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14
When the water comes to a rapid boil, add the clams, cover and steam until all the clams open, about 1 to 2 minutes.
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15
Immediately tip the clams into the colander lined with cheesecloth.
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16
Then add 3/4 cup of the clam-steaming water to the cilantro sauce.
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17
Return the empty saute pan to high heat.
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18
Add the olive oil.
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19
When the oil becomes hot, add the shrimp.
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20
Stir and toss until the shrimp turn white.
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21
Add the cilantro sauce.
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22
When the cilantro sauce comes to a boil and thickens slightly, add the clams (but not the remaining liquid in the bowl) and combine evenly with the sauce.
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23
Place the pasta on a heated platter or 4 heated dinner plates.
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24
Spoon the seafood and sauce on top of the pasta.
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25
Sprinkle with cheese and serve at once.
