Fettuccine With Mussels Shrimps And Parsley Recipe
Ingredients
3/4 lb. fettuccine
2 1/2 slices stale bread
1/3 cup red wine vinegar
3/4 bunch parsley leaves
1/2 tbsp. capers
4 anchovy fillets
2 garlic cloves, crushed
5 tbsp. olive oil
Approx. 20 mussels
1/2 cup white wine
2 crushed garlic cloves
3 oz. chopped bacon (preferably Italian pancetta)
12 oz. medium shrimp, peeled and deveined
Directions
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Soak for 5 minutes.
Squeeze out excess.
Place in blender along with above bread.
Puree.
Add to above to make a smooth paste.
Set aside.
Steam mussels with wine and garlic just until open, approx 5 minutes.
Remove from shell and keep mussels in liquid.
Set aside.
Saute for 2 minutes in large saucepan.
Add and saute just until pink.
Add mussels and their liquid and heat for 1 minute.
Add above parsley sauce.
Add pasta and toss well.
Drain and set aside.
Meanwhile, prepare sauce.
Soak for 5 minutes.
Squeeze out excess.
Place in blender along with above bread.
Puree.
Add to above to make a smooth paste.
Set aside.
Steam mussels with wine and garlic just until open, approx 5 minutes.
Remove from shell and keep mussels in liquid.
Set aside.
Saute for 2 minutes in large saucepan.
Add and saute just until pink.
Add mussels and their liquid and heat for 1 minute.
Add above parsley sauce.
Add pasta and toss well.
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