Pasta Mare & Monte

By: Lucy Green

INGREDIENTS:

1/2 lb of shrimp - shelled, deveined, diced.
1 1/4 lbs of lingulni
2 cloves of garlic, chopped finely.
2 medium sized tomatoes, peeled, seeded & chopped.
1/2 teaspoon of red pepper.
2 ounces of butter.
2 ounces of white wine.
Freshly ground black pepper to taste.
A 16 ounce can of clams with juice ( or 36 live small hard-shell clams, properly prepared).
1/2 cup of water.
8 ounces of fresh sliced mushrooms.
Salt to taste.

INSTRUCTIONS:

Bring 4 quarts of salted water to a boil. Add linguini and stir gently and often. Cook linguini for 6 to 7 minutes or just prior to al-dente. Drain linguini and add to skillet with sauce.

Sauce:
In a large skillet, melt the butter, add the shrimp, garlic, salt, red pepper and saute for about one minute over medium heat. Add water, tomatoes and mushrooms, stir and simmer for another minute, then add clams and white wine. Bring mixture to a boil and cook for three minutes. Add a pinch of butter and the linguini and stir. Cook for another moment or two and serve. Serves 6 people. With a large serving fork, place linguni in a large serving dish. Top the center of the dish with sauce and freshly ground black pepper. Sprinkle with chopped parsley.