Shellfish and Pasta Dinner

Serve up a variety of shellfish in this pasta meal.

Your Menu: Serves 6

Spaghetti Frutti Di Mare
Tropical Fruit Freeze

• Dry white wine or sparkling water with lemon wedges

Test Kitchen Tip:

Fresh mussels in the shell should be stored in the refrigerator and used within a day or two. Buy mussels with tightly closed shells or those that snap shut when tapped.

Shopping List:

For Spaghetti

• 2 dozen mussels in shells
• 1 package kosher salt
• 1 pound dried spaghetti
• 1 package shallots
• 1 head garlic
• 2 bottles white wine
• 8 roma tomatoes
• 12 ounces fresh or frozen medium to large shrimp in shells
• 12 ounces squid (bodies)
• 1 bunch fresh basil (optional)
• 1 bunch fresh Italian parsley (optional)
• 1 loaf crusty Italian bread

For Freeze

• 1 12-ounce can frozen pineapple-orange juice concentrate
• 1 20-ounce can crushed pineapple (juice pack)
• 6 large bananas
• 1 10-ounce jar maraschino cherries

Pantry Items:

For Spaghetti

• olive oil
• black peppercorns
• crushed red pepper

For Freeze

• granulated sugar

Equipment Needed:

For Spaghetti

• measuring cups and spoons
• cutting board and knife
• kitchen scissors
• pepper mill
• stiff vegetable brush
• 8-quart Dutch oven
• 4-quart pot or Dutch oven
• colander
• 12-nch skillet with lid
• wooden spoon
• corkscrew

For Freeze

• measuring cups
• cutting board and knife
• sieve
• medium saucepan
• very large bowl
• 2 2-quart freezer containers
• large metal spoon for scraping

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