Linguini with Mussels and Shrimp
- 4 cups BOBBY D'S® MA'S ANGRY SAUCE® (MA'S RED SAUCE® for less spicy)
- 1 1/2 lbs Mussels
- 1lb Large Shrimp
- 1lb Linguini
- 2 Tablespoons Olive Oil
- 2 Teaspoons of Sea Salt
Step 1: Clean mussels; remove any beards and place in saucepan with 1/2 jar of MA'S ANGRY SAUCE®. Cover saucepan and steam mussels for 7-8 minutes. Keep covered, remove from heat and put aside. While cleaning mussels, be sure to bring 4 quarts of water to boil and add salt in order to cook the linguini.
Step 2: Sauté peeled raw shrimp in olive oil for roughly 3-4 minutes or until pink. Keep covered, remove from heat and put aside.
Step 3: Cook 1 lb. of linguini until it's al dente. Drain: do not rinse. While pasta is cooking, remove mussels from their shells and keep them in original saucepan. Keep a dozen mussels in their shells for decorative purposes when serving the pasta.
Step 4: When pasta is al dente, drain and do not rinse. Return pasta to saucepan; add 2 cups of MA'S ANGRY SAUCE® and sauté for 2-3 minutes. Once you have sautéed the pasta, add the de-shelled mussels in sauce and shrimp with juice to the pasta. Heat for 1 minute and serve in pasta bowls. Alternate approximately 3 mussels in shells and 3 shrimp on the top of the pasta when serving.
Wine Selection: Dolcetto d'Alba, a distinctly dry somewhat grapey wine with noticeable tannins.