| 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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