Fettuccine With Oriental Lobster Sauce..

Ingredients
1 lb fresh or dried fettuccine or linguine
2 1-pound lobster or 1 lb medium raw shrimpSalt to taste
1/4 cup plus
2 tbsp olive oil
1/4 cup Vietnamese (nuoc mam) or Thai (nam pla) fish sauce, available where Oriental ingredients are sold
1-1/2 tsp minced garlic1 tbsp finely chopped shallots
2 tbsp finely chopped coriander
1 tbsp finely chopped mint or 1 tsp dried, crumbled mint
8 scallions, trimmed and cut crosswise into
1/2-inch pieces
1 tbsp finely chopped hot green chilies, such as jalapeño or serrano1 tbsp honey
1/2 tsp freshly ground pepper
4 tsp finely shredded fresh ginger
1/2 cup finely chopped scallions
1/2 lb broccoli, top part only, cut into bite-size pieces
16 snow peas, stringed as necessary1 cup skinned, seeded tomatoes cut into thin julienne strips

Cooking Instructions
1 Bring about 4 quarts of water to the boil in a kettle for the pasta. In another kettle, cook the lobster or shrimp. Add salt to each kettle.
2 Drain the lobsters and remove the meat from both tails and claws. Cut the lobster meat into large bite-size pieces. If using shrimp, shell and devein them and leave them whole.
3 In a saucepan, combine 1/4 cup of the olive oil, the fish sauce, garlic, shallots, coriander, mint, the scallion pieces, chilies, honey and pepper. Blend well with the wire whisk. Add the ginger and chopped scallions. Add the broccoli and snow peas and cook, stirring, about 1 minute. Add the tomatoes and cook, stirring, about 1 minute. Add the lobster or shrimp and stir to blend. Cover and keep warm.
4 Meanwhile, drop the pasta into boiling water. If fresh pasta is used, cook about 1-1/2 minutes. If dried pasta is used, cook 7 to 9 minutes, or to the desired degree of doneness.
5 Drain the pasta and return it to the kettle. Add 2 tablespoons of olive oil and toss. Serve equal portions of the pasta with equal portions of the lobster sauce. Serve immediately.

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As Published on AOL Foods