I made this today for lunch from the January 2011 issue of Bon Appetit. This was my first experience with Shaoxing wine and togarashi (Japanese spice blend). I enjoyed both! This recipe is really good. I cheated and used a store-bought basil oil instead of making mine fresh as this looks like it yields way more basil oil than is needed to drizzle on the dish. Perhaps in the summer, I will try making the basil oil for this dish and then using it for other recipes. Also, my sauce came out a little more liquidy than I would have expected (it still tasted good), so you may want to simmer longer. I simmered longer than 20 minutes (more like 30 or 35) and turned up the heat when simmering the clam juice and Shaoxing and also simmered the cream sauce longer and it was still liquidy, but tasted good. This is supposed to serve 8 appetizer servings. I would say it serves about 4-6 for lunch.