Spaghetti With Shrimp, Togarashi, And Thai Basil Oil

• 1/2 cup packed fresh Thai basil (or fresh sweet basil leaves)
• 1/4 cup plus 3 tb olive oil, divided
• 2 tablespoons minced shallots
• 2 tablespoons minced lemongrass
• 1 garlic clove, minced
• 3 (8 ounce) bottles clam juice
• 1/2 cup shaoxing wine
• 2 cups whipping cream
• 1 lb spaghetti
• 24 uncooked large shrimp, peeled, deveined
• 1 tablespoon shichimi togarashi

1. Blanch basil in small saucepan of boiling water 5 seconds; drain. Squeeze water from basil; place in blender. Add 1/4 cup oil and pinch of salt and blend until smooth. Strain basil oil into small pitcher. (Do ahead: Basil oil can be made 1 week ahead. Cover; chill).
2. Heat 1 Tb oil in heavy saucepan over medium-high heat. Add shallot, lemongrass, and garlic; saute until soft, about 2 minutes. Add clam juice and Shaoxing. Bring to boil; reduce heat and simmer until reduced to 1 1/2 cups, about 20 minutes. Add cream; simmer sauce until reduced to 1 3/4 cups, about 20 minutes.
3. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
4. Meanwhile, sprinkle shrimp with shichimi togarashi and salt. Heat 2 Tb oil in large skillet over medium-high heat. Add shrimp; cook until opaque in center, turning once, about 5 minutes.
5. Drain pasta; transfer to large bowl. Reheat sauce. Toss pasta with sauce. Place shrimp atop pasta; drizzle with basil oil.

basil, olive oil, shallots, lemongrass, garlic, clam juice, shaoxing wine, whipping cream, shrimp, shichimi togarashi

Taken from www.food.com/recipe/spaghetti-with-shrimp-togarashi-and-thai-basil-oil-448019 (may not work)