| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Italian | Italian, Main dish, Pasta, Shellfish | 6 | Servings |
INGREDIENTS
| 1 | T | Olive oil |
| 1/8 | t | Crushed red pepper flakes |
| 4 | T | Parsley, finely chopped |
| 1 | t | Mint leaf, crumbled |
| 3/4 | lb | Shrimp, shelled deveined |
| 1 | T | Brandy |
| 3 | Garlic cloves, chopped fine | |
| 2 | c | Fresh tomatoes, chopped |
| peeled seeded | ||
| 1 | t | 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 <demoness@bellatlantic.net> on Sep 01, 1998
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