Mussels & Shrimp with Penne

A pound of scrubbed mussels and three-quarters of a pound of shrimp cooked in a garlicky tomato sauce with fresh herbs and a hit of brandy, then tossed with al dente penne. This is the kind of rustic Italian seafood pasta you’d find at a small trattoria near the coast, and it comes together in about 20 minutes of active cooking.

The sauce builds quickly. Garlic and red pepper flakes sizzle in olive oil just until the garlic starts to turn golden (not brown, which turns it bitter). Chopped fresh tomatoes, parsley, basil, and crumbled mint simmer covered for 10 minutes to meld into a loose, fragrant sauce. Clam juice goes in next to deepen the briny seafood flavor before the shrimp cook gently for just 2 minutes.

The mussels and brandy go in last, and they only need 2 to 3 minutes with the lid on. As soon as the shells pop open and the shrimp turn pink, they’re done. Remove the mussels from the sauce before tossing with the pasta so they don’t overcook while you plate. Arrange them on top as a garnish, hit everything with fresh parsley and grated lemon zest, and serve right away.

Pro Tips

• Scrub and debeard mussels just before cooking; debearded mussels die quickly and spoil
• Discard any mussel that doesn’t close when tapped before cooking, and any that stays shut after cooking
• Cook the shrimp before the mussels; shrimp tuck into the sauce while mussels sit on top as a dramatic presentation
• Cook penne until just al dente; it absorbs sauce in the bowl and will soften further

Variations

• White wine version: Replace brandy with dry white wine for a lighter sauce
• Spicier: Double the red pepper flakes and add a minced fresh chili
• Linguine swap: Use linguine instead of penne for a more classic Italian seafood pasta shape