Pig Skin Pasta With Pork Sausage, Clams And Crab

• 1 sheet pork rind
• 2 tablespoons celery seed
• 2 tablespoons aleppo
• pasta sauce As needed
• pork sausages As needed, ground and browned
• clams As needed, cleaned
• 1 1/2 pounds Dungeness crabs steamed and picked
• cilantro As needed
• leaves As needed nasturtium
• pickled radish As needed
• 12 cloves garlic sliced
• 4 tablespoons olive oil
• 1/4 cup chili bean sauce
• 2 lemon
• 3 tablespoons fish sauce
• 1 apples peeled, cored and diced
• 4 quarts pork stock

1. Rub pork skin with celery seed and Aleppo.
2. Steam pork skin in hotel pan (wrapped in plastic) - cook for 45 minutes, until barely tender, check in 15-minute increments.
3. Place skin (when barely tender) in blast chiller.
4. When skin is cold, scrape off any fat and cut skin into linguine-style strips.
5. Combine browned sausage, clams and pasta sauce. Use sauce to steam clams open.
6. Once clams open add crabmeat and pig skin "pasta" to the sauce.
7. For the sauce, saute garlic in olive oil until golden brown. Add the apple and Szechuan bean paste and sweat for a few minutes.
8. Add the pork stock and simmer for 10-15 minutes. Season with lemon juice and fish sauce.

pork rind, celery, aleppo, pasta sauce, pork sausages, cilantro, garlic, olive oil, chili bean sauce, lemon, fish sauce, apples, pork stock

Taken from www.yummly.com/recipe/Pig-Skin-Pasta-With-Pork-Sausage_-Clams-and-Crab-2271854 (may not work)