Mussels and Clams with Curry Coconut Sauce over Noodles

Ingredients

• 1 teaspoon bottled garlic minced
• 2 cups cherry tomatoes 
• 1 cup less-sodium chicken broth fat-free
• 1 cup cilantro leaves fresh divided chopped
• 1 tablespoon curry paste green
• 1 teaspoon bottled ground ginger fresh (such as Spice World)
• 14 ounce coconut milk light canned
• 0.3 cup juice of lime fresh
• 4  lime wedges 
• 1.5 pounds littleneck clams scrubbed
• 1.5 pounds mussels scrubbed
• 1 tablespoon olive oil 
• 7 ounce rice noodles 
• 1  serrano chile seeded thinly sliced

Equipment

• bowl
• dutch oven

Directions

1. Cook noodles according to package directions, omitting salt and fat.
2. Drain; set aside.
3. While the noodles cook, heat olive oil in a large Dutch oven over medium heat.
4. Add garlic and serrano chile, and saut for 1 minute. Stir in chicken broth, curry paste, ginger, and coconut milk; bring to a boil.
5. Add the mussels and clams. Cover, reduce heat, and simmer 5 minutes or until shells open; discard any unopened shells.
6. Remove from heat. Stir in tomatoes, 1/2 cup cilantro, and juice; toss well.
7. Place 1 cup noodles in each of 4 shallow bowls; top each serving with 4 mussels and 4 clams.
8. Drizzle sauce evenly over shellfish; sprinkle each serving with 2 tablespoons cilantro.
9. Serve with lime wedges.