| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 2 |
|
Whole garlic cloves,; peeled |
| 2 |
lb |
Mussels, scrubbed and debearded |
| 2 |
lb |
Baby clams (littleneck if available),; scrubbed |
| 1 |
|
Stick butter, cut into; tablespoons |
| 2 |
tb |
Minced garlic,; in all |
|
|
Salt and pepper |
| 1 |
lb |
Fresh angel hair pasta |
| 1 |
c |
Grated Parmigiano-Reggiano cheese |
| 1/2 |
c |
Finely chopped parsley |
INSTRUCTIONS
Bring a pot of salted water up to a boil. In a large saut_ 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 saut_ the seafood for about 3-4 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 saut_ 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 2-3 minutes. Add
the saut_ed mussels and clams with their liquid back into the pan. Saut_
for 1 minute. Remove the pasta from the water and drain. Place the pasta
directly into the saut_ 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.
Yield: 4-6 servings
Recipe By :ESSENCE OF EMERIL SHOW #EE2407
Posted to MC-Recipe Digest V1 #303
Date: Fri, 15 Nov 1996 07:46:10 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Mad at God? Sure you’ve got the right person?”