Title: Pasta Shells with Mussels and Peas
Categories: Pasta Seafood
Yield: 4 Servings
| 3/4 | lb | Large pasta shells |
| 3 | tb | Olive oil; or vegetable oil |
| 2 | md | Onions; peeled&chopped |
| 2 | cl | Garlic; chopped |
| 1/4 | lb | Mushrooms; quartered |
| 1/4 | c | Dry vermouth |
| 3 | c | Mussels; steamed,shelled |
| 1 1/2 | c | Mussel cooking broth |
| | | Or 3/4 c clam broth&3/4 c chicken broth |
| 4 | tb | Fresh basil; chopped |
| | | Or 2 teaspoons dried basil |
| 2 | c | Fresh peas; blanched 1 min |
| | | Fresh ground black pepper |
| 2 | | Parsley; chopped |
Recipe by: The LL Bean Book of "New" New England Cookery Put a large pot of
salted water on to boil, and when it comes to a rolling boil, drop the
pasta shells in. Meanwhile, heat the oil in a skillet and saute the onions
slowly for about 5 minutes, until they are almost tender, then add the
garlic and the mushrooms and saute another couple of minutes, stirring. Add
the vermouth and cook rapidly to reduce by half, then stir in the mussels,
broth, and basil, and bring to a simmer. Drain the pasta when it is done al
dente, and mix with the sauce, folding in the peas, and heating through.
Season with frshly ground pepper (it probably will not need salt). Serve in
warm bowls with parsley sprinkled on top. Typed by Diana Rattray