Recipe for Grilled Clam and Mussel Pasta with Soy-Ginger Sauce 
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Yield:
1
Ingredients:
Amount Ingredient
1/2 cup chopped yellow, orange, or red bell pepper
1/3 cup dry white wine
1/4 cup butter, quartered
3 x % naturally brewed soy sauce
2 tsp minced fresh ginger root
2 tsp fresh lime juice
2 tsp whole coriander seed, cracked (place in plastic bag, close securely.
Pound with
(meat mallet or hammer until seeds crack. Seed
(may be substituted with 3/4 t ground coriander)
1 x - 2 t crushed red pepper
1 tsp sugar
32 x littleneck clams, washed (about 3 pounds)
32 x mussels, beards removed and washed (about 1 1/2 pounds)
1/2 lb capellini (angel hair pasta), cooked and kept warm
1/3 cup thinly sliced green onions
Instructions:
Instructions: Arrange charcoal on half side of grill only; prepare coals Meanwhile, to make sauce, in a large baking pan, combine bell pepper, wine, butter, soy sauce, ginger root, lime juice, coriander seed, red pepper, and sugar. Place pan over medium-hot coals; heat 2 to 4 minutes until butter melts.

Using tongs, slide pan away from coals

Place shellfish over coals. Cook clams 9 to 12 minutes and mussels 3 to 5 minutes, or until shells pop open. (Discard shellfish that do not open.)

Transfer cooked shellfish to sauce; toss to coat. To serve, place pasta in center of large serving platter. Using slotted spoon, arrange shellfish around pasta. Drizzle remaining sauce over pasta; sprinkle on green onions and sesame seed. Serve immediately.

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