Mussels and shrimp with penne
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| ⅛ | teaspoon | Crushed red pepper flakes |
| 4 | tablespoons | Parsley, finely chopped |
| 1 | teaspoon | Mint leaf, crumbled |
| ¾ | pounds | Shrimp, shelled, deveined |
| 1 | tablespoon | Brandy |
| 3 | Garlic cloves, chopped fine | |
| 2 | cups | Fresh tomatoes, chopped, peeled, seeded |
| 1 | teaspoon | Leaf basil, crumbled |
| ¼ | cup | Bottled clam juice |
| 1 | pounds | Mussels in shells, scrubbed and de-bearded |
| 1 | pounds | Penne |
| 1 | Lemon rind, grated | |
Directions
Saute garlic and pepper flakes in olive oil, until garlic just begins to color, 2-3 minutes. Add tomatoes, parsley, basil, and mint and bring to a boil. Lower heat, cover and simmer for 10 minutes. Add clam juice and shrimp, cover; cook over low heat for 2 minutes, stirring once. Add mussels and brandy, cover and cook for 2-3 minutes longer or until shrimp are pink and mussels open. Carefully remove mussels form sauce. Cook Penne al dente, drain and place in warm serving bowl; top pasta with hot sauce, stir to mix well. Place mussels on top. Garnish with chopped parsley and lemon rind.
Posted to MM-Recipes Digest by Paula <demoness@...> on Sep 01, 1998