|1/8||teaspoon||red pepper flakes||crushed*|
|4||tablespoons||parsley leaves||finely chopped|
|3||each||garlic cloves||finely chopped|
|2||cups||tomatoes||chopped, peeled, seeded|
|1||pound||mussels||in shells, scrubbed and debearded|
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.
First published: 1996-01-27 last updated: 2012-09-22
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