Larb Sauce

• 1/2 cup fish sauce
• 10 tablespoon freshly squeezed lime juice
• 1/2 cup brown sugar

Larb Gai Mixture

• 1 1/2 tablespoon avocado oil
• 1 Thai chili or serrano chili thinly sliced
• 2 shallot finely chopped
• 7 clove garlic minced
• 3 pound ground chicken
• 3 stalk green onion thinly sliced
• 1 red onion thinly sliced
• 5 tablespoon fresh cilantro chopped
• 1/2 cup fresh mint chopped
• 3 tablespoon Thai basil chopped (optional)
• 1 tablespoon rice flour optional to thicken sauce

To Serve

• 2 cup short grain rice cooked according to package directions
• 1 head leaf lettuce
• 1 cucumber thinly sliced
• 3 carrot julienne

• 3 tablespoon extra virgin olive oil
• 1 each onion chopped
• 3 stalk celery chopped
• 2 each carrot medium, chopped
• 6 clove garlic finely chopped
• 5 fillet canned anchovy finely chopped
• 28 ounce canned whole peeled plum tomatoes
• 4 cup water
• 8 ounce clam juice bottled
• 1 pound baby potato scrubbed and quartered
• 1 bay leaf
• 1 teaspoon dry thyme
• 1 teaspoon crushed red pepper
• 1½ teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• 1 ½ pound cod fillet cut in 2-inch pieces, or other firm white fish
• 3 tablespoon Italian parsley chopped

For the pasta:

• 1 1/2 pound fettuccine dry, cooked al dente
• 2 tablespoon Kosher salt Diamond Crystal recommended

For the sauce:

• 3 tablespoon unsalted butter
• 2 teaspoon Kosher salt more or less to taste
• 1 1/2 cup heavy whipping cream
• 2 pound raw shrimp size 21-25, peeled and deveined

For finishing:

• 1 1/2 cup Parmesan cheese grated, plus additional cheese for serving
• 1/3 teaspoon freshly ground black pepper freshly ground preferred
• 1/2 teaspoon ground nutmeg

Optional:

• 2 tablespoon Italian parsley chopped