Ingredients
1 tablespoon extra virgin olive oil
Crushed Red Pepper flakes to taste
6-7 cloves of garlic/coarsely chopped
1 can San Marzanno whole plum tomoatoes
2-3 lbs (one bag) live mussels, scrubbed and debearded
1 lb. jumbo shrimp, cleaned and devained
Red or White Dry Wine
Salt/Pepper to taste
Fresh Italian Parsley
1 lb. Linguini pasta
Crusty Italian bread for dipping
Directions
Heat olive oil in large saucepan. Add garlic and red pepper flakes. Sauté for 5 minutes. Add can of tomatoes – coarsely chop/crush in pot. Salt & Pepper to taste. Add splash of red or white dry wine. Simmer for 15 minutes
Stir in the mussels and shrimp. Cook until the mussels open (about 4-6 minutes) giving the pan a shake every now and then. Important to discard any mussels that do not open. Transfer to a serving dish. Serve over linguini pasta. Garnish with fresh parsley.
Serve with crusty Italian bread.
1 tablespoon extra virgin olive oil
Crushed Red Pepper flakes to taste
6-7 cloves of garlic/coarsely chopped
1 can San Marzanno whole plum tomoatoes
2-3 lbs (one bag) live mussels, scrubbed and debearded
1 lb. jumbo shrimp, cleaned and devained
Red or White Dry Wine
Salt/Pepper to taste
Fresh Italian Parsley
1 lb. Linguini pasta
Crusty Italian bread for dipping
Directions
Heat olive oil in large saucepan. Add garlic and red pepper flakes. Sauté for 5 minutes. Add can of tomatoes – coarsely chop/crush in pot. Salt & Pepper to taste. Add splash of red or white dry wine. Simmer for 15 minutes
Stir in the mussels and shrimp. Cook until the mussels open (about 4-6 minutes) giving the pan a shake every now and then. Important to discard any mussels that do not open. Transfer to a serving dish. Serve over linguini pasta. Garnish with fresh parsley.
Serve with crusty Italian bread.
