Friday, January 2, 2009

Spicy Seafood Pasta


This is what I made before a 10 mile run!

1 lb. live mussels
1 lb. shrimp, cleaned and deviened
1/2 box fettucini or linguine pasta
4-5 cloves garlic, chopped
1 T crushed red pepper
1 cup dry white wine (drinking wine)
1 jar marinara sauce (good quality)
3 T butter
Chopped flat leaf parsley
Parmesan cheese
Toasted crusty bread

Begin by boiling the water for the pasta.

In a large pot add the wine, garlic, butter, crushed red pepper, and half the jar of marinara sauce.  Bring to a simmer and let cook for about 5 minutes, then add in cleaned live mussels.  Increase the heat and cover tightly.  Allow the mussels to cook for 4 minutes stirring once at 2 minutes.  Turn off the heat. Once the mussels are cooked and have opened, remove the meat and return it to the sauce. Discard the shells.  (I left a few mussels in their shell, but that was just for presentation.)

Cook the pasta for 10 minutes or according to the package.  In the last minute, toss in all of the cleaned and de-shelled shrimp.  Do not put the shrimp in until the pasta is pretty much done.  More than one or two minutes in the water will overcook the shrimp.  Drain pasta and shrimp and return it to the pot.  Toss the pasta, shrimp and sauce with the mussels together with the remaining marinara sauce and chopped parsley and some salt/pepper.  Heat until the sauce and pasta are hot.

Serve with toasted crusty bread.

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