Recipe - Garlicky Clams And Mussels

3 tablespoon Olive oil
2 Whole garlic cloves,; peeled
2 pound Mussels, scrubbed and
debearded
2 pound Baby clams (littleneck if
available),; scrubbed
1 Stick butter, cut into;
tablespoons
2 tablespoon Minced garlic,; in all
Salt and pepper
1 pound Fresh angel hair pasta
1 cup Grated ParmigianoReggiano
cheese
One half cup Finely chopped parsley

Bring a pot of salted water up to a boil. In a large saut_ pan, heat the
olive oil and the garlic cloves. When the garlic starts to turn golden
discard the cloves, about 2 minutes. Add the mussels and clams to the oil.
Cover the pan and saut_ the seafood for about 34 minutes, shaking the pan
occasionally, or until the shells open. Remove the pan from the heat and
discard any shells that did not open. Pour the seafood into a bowl and set
aside. Place the saut_ pan back on the heat and melt the butter with the
minced garlic, over mediumlow heat, about 2 minutes. Drop the pasta in the
boiling water and cook until the pasta is al dente, about 23 minutes. Add
the saut_ed mussels and clams with their liquid back into the pan. Saut_
for 1 minute. Remove the pasta from the water and drain. Place the pasta
directly into the saut_ pan. Remove from the heat and toss the pasta with
the mussels and clams. Season with salt and pepper. Mound the pasta in the
center of an oversized pasta bowl. Garnish with the grated cheese and
chopped parsley.

Yield: 46 servings
Recipe By :ESSENCE OF EMERIL SHOW #EE2407

Posted to MCRecipe Digest V1 #303

Date: Fri, 15 Nov 1996 07:46:10 0500

From: Meg Antczak meginny@frontiernet.net