Ingredients
- 3 garlic (cloves)
- 1 mussels in shells
- 1 penne
- 1 lemon rind
- 300 gr tomatoes (fresh)
- 180 gr shrimp
- 60 ml bottled clam juice
- 5 ml olive oil
- 5 gr brandy
- 2 gr parsley
- 1 gr leaf basil
- 1 gr pepper flakes (crushed red)
- 1 gr mint leaf
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.
