Piri Piri sauce separates if it sits for any length of time. We take advantage of this by skimming the oil from some of the sauce and tossing the pasta in it, then using the remaining thick sauce in the seafood broth. Talk about a marriage made in heaven!
- 1 Maine lobster (1 1/2 pounds)
- 1 pound fresh or dried fettuccine
- 1/2 cup strained Piri-Piri oil plus 1/4 cup Piri Piri Sauce
- 1 cup freshly grated Parmigiano-Reggiano
- 1/4 cup thinly sliced basil leaves, divided
- 2 teaspoons salt, divided
- 1/4 teaspoon freshly ground white pepper
- 12 medium shrimp, peeled and deveined
- 1 tablespoon Emeril's Original Essence or Creole Seasoning
- 1/4 cup olive oil
- 6 ounces chorizo, removed from casings and coarsely chopped
- 3 tablespoons minced shallots
- 1 tablespoon minced garlic
- 12 clams, scrubbed
- 12 mussels, scrubbed and debearded
- 1 cup peeled, seeded, and coarsely chopped tomatoes
- 3 cups shrimp stock
- 12 freshly shucked oysters, with their liquor
Fill a medium stockpot three-quarters full with salted water and bring to a boil. Plunge the lobster headfirst into the boiling water and cook, covered, for 7 minutes. With tongs, transfer to a large bowl filled with ice water to cool.
When the lobster is cool enough to handle, drain, crack the shell, and remove the meat from the tail and claws. Discard the shells. Coarsely chop the meat and set aside.
Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 5 minutes for fresh pasta or 8 minutes for dry pasta. Drain in a colander and return to the pot. Add the piri piri oil, 3/4 cup of the cheese, 2 tablespoons of the basil, 1 teaspoon of the salt and the white pepper and toss well to coat.
Meanwhile, season the shrimp with the Essence and the remaining 1 teaspoon salt. Heat the olive oil in a large sauté pan or medium pot over high heat. Add the chorizo and cook, stirring occasionally, until browned, about 2 minutes. Add the shrimp and cook, stirring, for 1 minute. Add the shallots and garlic and cook, stirring, for 1 minute. Add the clams, mussels, tomatoes, piri piri sauce and shrimp stock, cover, and simmer until the clams and mussels open, about 4 minutes. Add the oysters with their liquor and the chopped lobster. Cook, stirring, until the oysters start to curl around the edges, about 2 minutes. Discard any unopened clams or mussels.
To serve, pile the pasta into the center of four large plates and arrange equal amounts of the seafood around the edges. Pour the broth over the pasta, garnish with the remaining 1/4 cup cheese and 2 tablespoons basil, and serve immediately.
Recipe reprinted by permission of Harper 2009. All rights reserved.
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