Ingredients Jump to Instructions ↓

  1. 3/4lb Large pasta shells

  2. 3 tb Olive oil; or vegetable oil

  3. 2 md Onions; peeled&chopped

  4. 2 cl Garlic; chopped

  5. 1/4lb Mushrooms; quartered

  6. 1/4c Dry vermouth

  7. 3 c Mussels; steamed,shelled

  8. 1 1/2c Mussel cooking broth

  9. 3/4 c clam broth&

  10. -chicken broth

  11. 4 tb Fresh basil; chopped

  12. Or 2 teaspoons dried basil

  13. 2 c Fresh peas; blanched

  14. 1 min

  15. Fresh ground black pepper

  16. 2 Parsley; chopped

Instructions Jump to Ingredients ↑

  1. + 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.

  2. 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.

  3. Add the vermouth and cook rapidly to reduce by half, then stir in the mussels, broth, and basil, and bring to a simmer.

  4. Drain the pasta when it is done al dente, and mix with the sauce, folding in the peas, and heating through.

  5. Season with frshly ground pepper (it probably will not need salt).

  6. Serve in warm bowls with parsley sprinkled on top.

  7. Typed by Diana Rattray


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