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Title: Garlicky Clams And Mussels
Yield: 4 Servings
Ingredients
3 tb Olive oil
2 whole Garlic cloves; peeled
2 lb Mussels; scrubbed, debearded
2 lb Baby clams; scrubbed
(littleneck clams, if
-available)
1 stick Butter; cut into
-tablespoons
2 tb Minced garlic; divided
Salt; to taste
Freshly-ground black pepper;
- to taste
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 saute 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 saute the seafood for
about3 to 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 saute 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 to 3 minutes.
Add the sauteed mussels and clams with their liquid back into
the pan. Saute for 1 minute.
Remove the pasta from the water and drain. Place the pasta
directly into the saute pan. Remove from the heat and toss the pasta with
the mussels andclams. 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.
This recipe yields 4 to 6 servings.
Recipe Source:
ESSENCE OF EMERIL with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EE-2407 broadcast
11-08-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com
12-14-1996
- - - - - - - - - - - - - - - - - -
Contributor: Emeril Lagasse
Preparation Time: 0:00
Title: Garlicky Clams And Mussels
Yield: 4 Servings
Ingredients
3 tb Olive oil
2 whole Garlic cloves; peeled
2 lb Mussels; scrubbed, debearded
2 lb Baby clams; scrubbed
(littleneck clams, if
-available)
1 stick Butter; cut into
-tablespoons
2 tb Minced garlic; divided
Salt; to taste
Freshly-ground black pepper;
- to taste
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 saute 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 saute the seafood for
about3 to 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 saute 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 to 3 minutes.
Add the sauteed mussels and clams with their liquid back into
the pan. Saute for 1 minute.
Remove the pasta from the water and drain. Place the pasta
directly into the saute pan. Remove from the heat and toss the pasta with
the mussels andclams. 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.
This recipe yields 4 to 6 servings.
Recipe Source:
ESSENCE OF EMERIL with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EE-2407 broadcast
11-08-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com
12-14-1996
- - - - - - - - - - - - - - - - - -
Contributor: Emeril Lagasse
Preparation Time: 0:00
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