Mussels and shrimp with penne

6 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
⅛ teaspoon Crushed red pepper flakes
4 tablespoons Parsley, finely chopped
1 teaspoon Mint leaf, crumbled
¾ pounds Shrimp, shelled, deveined
1 tablespoon Brandy
3 Garlic cloves, chopped fine
2 cups Fresh tomatoes, chopped, peeled, seeded
1 teaspoon Leaf basil, crumbled
¼ cup Bottled clam juice
1 pounds Mussels in shells, scrubbed and de-bearded
1 pounds Penne
1 Lemon rind, grated

Directions

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@...> on Sep 01, 1998

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