| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 3 |
T |
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 |
T |
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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