Pasta Shells with Mussels and Peas
Recipe By : The LL Bean Book of "New" New England Cookery
- 3/4 pound large pasta shells
- 3 tablespoons olive oil -- or vegetable oil
- 2 medium onions -- peeled&chopped
- 2 cloves garlic -- chopped
- 1/4 pound mushrooms -- quartered
- 1/4 cup dry vermouth
- 3 cups mussels -- steamed,shelled
- 1 1/2 cups mussel cooking broth
- OR 3/4 c clam broth&3/4 c chicken broth
- 4 tablespoons fresh basil -- chopped
- OR 2 teaspoons dried basil
- 2 cups fresh peas -- blanched 1 min
- fresh ground black pepper
- 2 to 3 Tb parsley -- chopped
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 freshly ground pepper (it probably
will not
need salt).
Serve in warm bowls with parsley sprinkled on top.