Title: Mussels and Shrimp with Penne
Categories: Italian, Shellfish, Pasta, Main dish
Yield: 6 Servings
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 ea 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 ea Lemon rind, grated
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.
