| 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 <demoness@bellatlantic.net> on Sep
01, 1998
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