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Title: Garlicky Clams And Mussels
Yield: 1 Servings

Ingredients

      3 tb olive oil
      2    whole garlic cloves,; peeled
      2 lb mussels, scrubbed and
           -debearded
      2 lb baby clams (littleneck if
           -available; ),, scrubbed
      1    stick butter, cut into;
           -tablespoons
      2 tb minced garlic,; in all
      1    salt and pepper
      1 lb fresh angel hair pasta
      1 c  grated parmigiano-reggiano
           -cheese
    1/2 c  finely chopped parsley

Instructions

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 3-4 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 medium-low heat, about 2 minutes. Drop the pasta in the
boiling water and cook until the pasta is al dente, about 2-3 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 over-sized pasta bowl. Garnish with the grated cheese and
chopped parsley.

Yield: 4-6 servings
Recipe By :ESSENCE OF EMERIL SHOW #EE2407

Posted to MC-Recipe Digest V1 #303

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

From: Meg Antczak

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