INGREDIENTS
3/4 lb. large pasta shells
3 TBSP. olive oil
2 medium onions, peeled and chopped
2 cloves garlic, minced
1/4 pound mushrooms, quartered
1/4 cup dry vermouth
3 cups mussels, steamed and shelled
3/4 cup clam broth
3/4 cup chicken broth
2 tsp. dried basil
2 cups frozen peas, blanched 1 minute
Pepper
Parsley, for garnish
DIRECTIONS
Cook pasta according to directions on box.
Heat the oil in a skillet; sauté the onions 5 minutes, then add the garlic and mushrooms; sauté for a couple minutes, stirring.
Add the vermouth and cook rapidly to reduce by half.
Stir in the mussels, broth and basil; bring to a simmer.
Drain pasta, mix with the sauce, folding in the peas and heat through.
Season with the pepper; serve with parsley sprinkled on top.
Serves 4.
