Serves: 4
Total Calories: 306

8 cups boiling water
1 1/2 teaspoons vegetable oil
1/4 teaspoon salt
12 ounces fresh linguini
2 tablespoons olive oil
1 tablespoon unsalted butter
1 tablespoon fienly chopped red onion
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh ginger
1 cup Coconut Milk
1 1/2 tablespoons Thai fish sauce
1 tablespoon curry powder
1 teaspoon white pepper
1 cup whipped cream
8 Manila or littleneck clams cleaned
8 medium shrimp (21 to 25 per pound) shelled and deveined
4 large snow crab claws
4 mussels scrubbed and debearded
2 tablespoons finely diced tomatoes
4 sprigs cilantro (garnish)

Bring water to boil in a stockpot with vegetable oil and salt. Drop in pasta and boil until al dente, about 1 1.2 to 2 minutes. Drain.

Meanwhile, heat olive oil and butter in a large saucepan over high heat. Add onions, garlic, and ginger and stir until garlic is lightly browned, about 1 minute. Add coconut milk, fish sauce, curry powder, and pepper and bring to boil, stirring constantly. Add cream and return to boil, stirring. Add all seafood, reduce heat to low, and simmer 7 minutes, stirring every minute.

Remove seafood from curry sauce and transfer to a large bowl. Add cooked pasta to sauce and toss to coat. Transfer pasta to a platter and arrange seafood over it. Top with tomatoes, garnish with cilantro, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 306
Calories from Fat: 300

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Thai Pasta
Panang Curry Pasta with Pine Nuts and Basil
Pad Thai
Santa Fe Chili Pasta
Lard-Na Noodles
Red Noodles
Chicken Noodles Alfonse
Spicy Mint Noodles
Vegetarian Noodles
Seafood Pasta with Curry Cream Sauce
Curry Fried Rice
Pineapple Fried Rice
Spicy Mint Fried Rice
Duck Fried Rice
Vegetarian Fried Rice
Black Olive Fried Rice
Bangkok Jambalaya