| 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>
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