Fettuccine With Mussels Shrimps And Parsley
|Stale bread slice||2 1⁄2|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Parsley leaves||3⁄4 Bunch (75 gm)|
|Garlic||2 Clove (10 gm), crushed|
|Olive oil||5 Tablespoon|
|White wine||1⁄2 Cup (8 tbs)|
|Crushed garlic||2 Clove (10 gm)|
|Chopped bacon||3 Ounce (Preferably Italian Pancetta)|
|Medium shrimp||12 Ounce, peeled and deveined|
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Soak for 5 minutes.
Squeeze out excess.
Place in blender along with above bread.
Add to above to make a smooth paste.
Steam mussels with wine and garlic just until open, approx 5 minutes.
Remove from shell and keep mussels in liquid.
Saute for 2 minutes in large saucepan.
Add and saute just until pink.
Add mussels and their liquid and heat for 1 minute.
Add above parsley sauce.
Add pasta and toss well.