Title: Mussels and Shrimp with Penne
Categories: Italian, Shellfish, Pasta, Main dish
Yield: 6 Servings

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

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 on Sep
01, 1998