Name: Spaghetti Scoglio
Ingredients: 175 g Mussels; (6oz); 175 g Small clams; (6oz); 350 g Spaghetti; (12oz); 10 ml Extra virgin olive oil; (2 tsp); 25 g Butter; (1oz); 1 sm Red onion; peeled and finely; ; chopped; 2 Garlic cloves; peeled and crushed; 1 sm Fresh red chilli; seeded and finely; ; chopped; 2 Bay leaves; 4 Cooked Mediterranean prawns in shell; 4 Cooked crab claws in shell; thawed if frozen; 15 ml Brandy; (1 tbsp); 50 ml Dry white wine; (2fl oz); 50 ml Fish stock; (2fl oz); 30 ml Chopped fresh flat-leaf parsley; (2 tbsp); 15 ml Chopped fresh dill; (1 tbsp); 4 Fresh sage leaves; finely chopped; Salt and freshly ground black pepper

Slave-dread, the wrong type of fear, does not motivate obedience. It causes us to run away from God… Those with slave-dread fear draw back from God. They have no conviction that He is good, that He rewards those who seek Him, or that He has their best interests at heart. All they see is His holiness, His severity, and His hatred of sin, and they run the other way. By contrast son-fear motivates us to pursue God… Those who fear Him as sons obey God and keep His commandments.

William Farley

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood		Aldo & frie, New	8	servings

INGREDIENTS

175	g	Mussels; (6oz)
175	g	Small clams; (6oz)
350	g	Spaghetti; (12oz)
10	ml	Extra virgin olive oil; (2 tsp)
25	g	Butter; (1oz)
1	sm	Red onion; peeled and finely
		; chopped
2		Garlic cloves; peeled and crushed
1	sm	Fresh red chilli; seeded and finely
		; chopped
2		Bay leaves
4		Cooked Mediterranean prawns in shell
4		Cooked crab claws in shell; thawed if frozen
15	ml	Brandy; (1 tbsp)
50	ml	Dry white wine; (2fl oz)
50	ml	Fish stock; (2fl oz)
30	ml	Chopped fresh flat-leaf parsley; (2 tbsp)
15	ml	Chopped fresh dill; (1 tbsp)
4		Fresh sage leaves; finely chopped
		Salt and freshly ground black pepper

INSTRUCTIONS

Scrub the mussels and clams, scraping off any barnacles and pulling off the
beards. Discard any mussels and clams that remain open when tapped on a
hard surface. Set aside until required.
Bring a large pan of salted water to the boil. Add the spaghetti and cook
for 7 minutes, or according to the directions on the packet. Heat the olive
oil and butter in a large frying pan. Add the red onion and saut. for 2-3
minutes until just soft. Stir in the garlic, chilli, bay leaves and all the
shellfish. Cook for 1 minute. Quickly add the brandy and ignite to flamb..
Once the flames have died down, add the wine and stock.
Cover the pan and cook for 3 minutes until the mussels and clams have
opened. Stir in the chopped herbs and season to taste with salt and freshly
milled black pepper.
Drain the pasta, then either mix it into the shellfish sauce, or divide the
spaghetti among the serving plates or bowls, piling it in a tall mound in
the centre, and spoon over the shellfish sauce.
Serve immediately, with more freshly ground black pepper.
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