Spicy Asian Coconut Cream Seafood Pasta

1 pound thin spaghetti
2 lobsters
1 pound fresh steamer clams, well cleaned (or any other clam)
10-12 scallops
2 cups white wine (sauvignon blanc)
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons Asian chili pepper paste
2 tablespoons ginger, sliced
2 cloves garlic minced
2 teaspoons sesame seed oil
2 cans coconut milk
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon olive oil for drizzling on pasta
Salt and pepper to taste
Fresh herbs leaves garnish, such as dill, mint, parsley or cilantro




Cook pasta al dente. Drain water, drizzle olive oil on pasta to keep from sticking then chill. Set aside. To prepare the sauce, place shells of two lobsters in a large pot. Add olive oil, butter, ginger, garlic and chili pepper paste to the shells. Heat over medium heat and sauté shells for 1-2 minutes. Add rice wine vinegar, sesame oil, soy sauce white wine and simmer for 2-3 minutes. Add the 2 cans of coconut milk and stir all together. When the liquid comes to a light boil, use a slotted spoon to remove the shells. Clean the clams and add them to the pot. Bring to a boil then simmer until the clam shells have opened up. Once the clams have opened up, remove them with a slotted spoon to void overcooking. Add the scallops and simmer about 3-5 minutes. Remove scallops. Add the pasta to the sauce and warm all the way through. To plate, use tongs to place pasta in bowls. Top the pasta with the scallops, clams and lobster claws. Ladle remaining sauce in each pasta bowl. Garnish top of pasta with fresh herb leaves. Serve immediately. HINT: Reserve some sauce before adding the pasta. That way you can ladle some extra broth over the dish at the last minute.