|3.00 tablespoon||olive oil|
|2.00||whole garlic cloves; peeled|
|2.00 pounds||mussels; scrubbed, debearded|
|2.00 pounds||baby clams; scrubbed|
|1||(littleneck clams; if available)|
|1.00||stick butter; cut into tablespoons|
|2.00 tablespoon||minced garlic; divided|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
|1.00 pounds||fresh angel hair pasta|
|1.00 cup||grated parmigiano-reggiano cheese|
|½ cup||finely-chopped parsley|
Bring a pot of salted water up to a boil. In a large saute pan, heat the olive oil and the garlic cloves. When the garlic starts to turn golden discard the cloves, about 2 minutes. Add the mussels and clams to the oil. Cover the pan and saute the seafood for about 3 to 4 minutes, shaking the pan occasionally, or until the shells open.
Remove the pan from the heat and discard any shells that did not open. Pour the seafood into a bowl and set aside. Place the saute pan back on the heat and melt the butter with the minced garlic, over medium-low heat, about 2 minutes. Drop the pasta in the boiling water and cook until the pasta is al dente, about 2 to 3 minutes. Add the sauteed mussels and clams with their liquid back into the pan. Saute for 1 minute. Remove the pasta from the water and drain. Place the pasta directly into the saute pan. Remove from the heat and toss the pasta with the mussels and clams. Season with salt and pepper. Mound the pasta in the center of an over-sized pasta bowl. Garnish with the grated cheese and chopped parsley. This recipe yields 4 to 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2407 broadcast 11-08-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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