Mussels and Shrimp with Penne
This dish is surprisingly delicious! Easy & healthy - I'll make it often. Note - cut the amount of pasta in half, (8oz is plenty) and DON'T SKIP the lemon zest garnish at the end.
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.
First published: 1996-01-27 last updated: 2016-02-03