Mussels and Shrimp with Penne
red pepper flakes
chopped, peeled, seeded
in shells, scrubbed and debearded
Sauté garlic and pepper flakes in olive oil, until garlic just begins to color, 2 to 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 to 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.