Name: Mussels and Shrimp with Penne
Ingredients: 1 tb Olive oil; 1/8 ts Crushed red pepper flakes; 4 tb Parsley, finely chopped; 1 ts Mint leaf, crumbled; 3/4 lb Shrimp, shelled, deveined; 1 tb Brandy; 3 Garlic cloves, chopped fine; 2 c Fresh tomatoes, chopped, peeled, seeded; 1 ts Leaf basil, crumbled; 1/4 c Bottled clam juice; 1 lb Mussels in shells, scrubbed and de-bearded; 1 lb Penne; 1 Lemon rind, grated

There can be no doubt whatever that the Spirit calls no person to do what the Word dictated by him, forbids. The Spirit cannot contradict himself. No human being is entitled to advance a specific call of the Spirit for him individually to do or teach something contrary to or beside the Scriptures previously given to the church… Hence, when a woman preacher professes to have felt this call that the Word distinctly precludes from the work…although we may ascribe her mistake to an amiable zeal, yet we absolutely know she is mistaken; she has confounded a human impulse with the Spirit’s calling.

Robert Dabney

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Italian	Italian, Shellfish, Pasta, Main dish	6	Servings

INGREDIENTS

1	tb	Olive oil
1/8	ts	Crushed red pepper flakes
4	tb	Parsley, finely chopped
1	ts	Mint leaf, crumbled
3/4	lb	Shrimp, shelled, deveined
1	tb	Brandy
3		Garlic cloves, chopped fine
2	c	Fresh tomatoes, chopped, peeled, seeded
1	ts	Leaf basil, crumbled
1/4	c	Bottled clam juice
1	lb	Mussels in shells, scrubbed and de-bearded
1	lb	Penne
1		Lemon rind, grated

INSTRUCTIONS

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 <[email protected]> on Sep
01, 1998

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