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  • Fettuccini With Shellfish, Piri Piri, And Chorizo

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    Fettuccini With Shellfish, Piri Piri, And Chorizo
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 5 c. shrimp stock
    • 1 x Maine lobster - (1 1/2 lbs) Salt to taste Freshly-grnd black pepper to taste
    • 1 lb fettuccine
    • 5 Tbsp. extra virgin olive oil
    • 1/2 c. Piri-Piri Sauce (listed below)
    • 1/2 lb chorizo roughly minced
    • 2 Tbsp. chopped shallots
    • 1 Tbsp. chopped garlic
    • 1 c. roughly-minced seeded tomatoes
    • 12 med shrimp - (10/15 count) peeled, deveined
    • 1 Tbsp. Emeril's Original Essence (see Bayou Blast recipe)
    • 12 x clams scrubbed, and rinsed in several changes of water
    • 12 x mussels scrubbed, rinsed, and debearded
    • 12 x shucked oysters liquid removed
    • 1/2 c. grated Parmiggiano-Reggiano
    • 1/4 c. finely-sliced basil
    • 3/4 c. extra virgin olive oil
    • 2 x fresh jalapenos coarsely minced, (stems, seeds and all)
    • 1 x fresh poblano coarsely minced, (stems, seeds and all)
    • 5 1/2 tsp crushed red pepper
    • 1/2 tsp salt
    • 1/4 x freshly-grnd black pepper
    • 1 1/2 tsp chopped garlic

    Directions

    1. In a medium stockpot, bring the shrimp stock to a boil. Reduce the heat to medium-low and simmer till reduced to 3 c., about 25 min. When reduced, remove from the heat.
    2. Meanwhile, fill a large stockpot three-fourths full with salted water and bring to a boil. Plunge the lobster headfirst into the boiling water and cook, covered, for 7 min. Transfer with tongs to a large bowl filled with ice water to cold. When the lobster is cold sufficient to handle, crack the shell, and remove the meat from the tail and claws. Throw away the shells. Roughly chop the meat and set aside.
    3. Bring a large pot of water to a boil. Add in 1 tsp. of salt and the pasta and cook, stirring occasionally, till al dente, about 8 min. Drain in a colander and return to the pot. Toss with 1 Tbsp. of oil and 1/4 c. of the piri piri sauce.
    4. Meanwhile, heat the remaining 4 Tbsp. of extra virgin olive oil in a large saute/fry pan over medium-high heat. Add in the chorizo, and cook, stirring occasionally, till brown, about 4 min. Add in the shallots and garlic, and cook, stirring, for 1 minute. Add in the tomato, shrimp, and Essence, and cook, stirring, till the shrimp start to turn pink, about 2 min.
    5. Once the shrimp start to turn pink, add in the clams, mussels, the remaining 1/4 c. of piri piri sauce, the reduced shrimp stock, 1/2 tsp. of salt, and 1/2 tsp. of black pepper. Cover the pan and simmer till the clams and mussels open, about 5 min. Add in the oysters and the minced lobster, and cook, stirring, till the oysters start to curl around the edges, about 2 min. Throw away any unopened clam or possibly mussel shells.
    6. To serve, place the pasta in the center of a large platter, and arrange the seafood around the edges. Pour the broth over the pasta, garnish with the cheese and basil, and serve immediately.
    7. Piri Piri Sauce: Combine all of the ingredients except the garlic in a medium, heavy saucepan over high heat. Cook, stirring, for 4 min. Add in the garlic, remove from heat, and cold to room temperature. When the mix is cold, pour into the bowl of a food processor or possibly blender and pulse several times till smooth. Strain through a fine mesh strainer into a clean container, and chill, tightly covered, for 7 days before using. (Makes 1 1/2 c.)
    8. This recipe yields 4 servings.
    9. NOTES : Recipe courtesy Emeril's New Orleans Fish House Restaurant, Las Vegas

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