by: apostolia
Total views: 175
Word Count: 477
Date: Sat, 5 Jul 2008 Time: 5:45 AM
1 comments
Servings: 4
Ingredients:
12 clams or mussels
1 pound pasta, such as angel hair, linguine or penne
4 tablespoons chopped garlic
1/4 cup olive oil
1 teaspoon dried herbs, such as basil, dill or fennel
1 teaspoon salt
1/2 teaspoon pepper
Pinch crushed red pepper
2 celery ribs, diced
1 small onion, diced
2 small tomatoes, diced, or 1 (16-ounce) can diced tomatoes
1/2 cup white wine
4 tablespoons butter
1 pound medium fine fish, such as grouper, snapper or salmon, cut into 1 1/2-inch pieces
1/2 pound shrimp, peeled, with tails left on
1/4 cup parsley, chopped
Directions:
Wash the clams or mussels carefully, scrubbing and rinsing them repeatedly in cold water until the water is free of any fine sand or other particles.
Cook the pasta until al dente according to the package directions. Drain just before serving.
In a heavy saucepan or large deep skillet, saute the garlic in the olive oil until golden brown. Add the herbs, salt, pepper, crushed red pepper and vegetables, stirring well. Add the wine and cook down until the celery is crisp-tender.
Add the butter, fish and clams or mussels. Cook for about 3 minutes, then add the shrimp and cook until the shrimp are firm and pink in color and the shellfish are all opened.
Portion the sauce evenly over the drained pasta in large serving bowls and top with chopped parsley.
Note: Mussels open easily, but clams can take a little longer. When the cooking time is finished, however, unopened clams should be discarded.
