Mussels and Shrimp with Penne

1 T Olive oil

1/8 t Crushed red pepper flakes

4 T Parsley, finely chopped

1 t Mint leaf, crumbled

3/4 lb Shrimp, shelled, deveined

1 T Brandy

3 ea Garlic cloves, chopped fine

2 c Fresh tomatoes, chopped,

-peeled, seeded 1 t Leaf basil, crumbled

1/4 c Bottled clam juice

1 lb Mussels in shells, scrubbed

-and de-bearded 1 lb Penne

1 ea Lemon rind, grated

Saute garlic and pepper flakes in olive oil, until garlic just begins to color, 2-3 minutes. Add tomatoes, parsley, basil, and mint and bring to a boil. Lower heat, cover and simmer for 10 minutes. Add clam juice and shrimp, cover; cook over low heat for 2 minutes, stirring once. Add mussels and brandy, cover and cook for 2-3 minutes longer or until shrimp are pink and mussels open. Carefully remove mussels form sauce. Cook Penne al dente, drain and place in warm serving bowl; top pasta with hot sauce, stir to mix well. Place mussels on top. Garnish with chopped parsley and lemon rind.