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Seafood Pasta
4 tablespoons olive oil
1 garlic clove, minced
1 (12 oz) jar shelled mussels packed in its own juices
8 oz bottled clam juice
1/4 pound medium shrimp, shelled, deveined
6 fresh clams, shucked and chopped
salt & pepper to taste
6 quarts water, lightly salted
1 pound thin angel hair spaghetti
Place oil in a 2 quart pan. Add the garlic, brown and discard. Remove
the mussels from container, strain the natural juice through a cloth
napkin. Set the mussels aside. Add the natural juice and the clam juice to the
oil.
Cut the shrimp into 1/2 inch pieces and add to pan. Add the clams, mussels,
salt & pepper. Cook the sauce at a slow simmer for 5 minutes. Bring the
water to boil. Add the spaghetti and cook to al dente stage. Strain the
pasta in a colander and place in a serving bowl. Add the seafood sauce and
serve.
Makes 4 servings
   
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