3/4 pound spaghetti
1 pound mussels (frozen, in the half-shell)
16 shrimp (1/3 lb.), shelled
1 cup red bell pepper, cored and cut into 1/2 inch strips
2 tablespoons basil, finely chopped
1 teaspoon garlic, minced
1/3 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
2 cups tomatoes, seeded and diced 1/2 inch
2 tablespoons lemon juice
< Garnish >
2 tablespoons parsley, finely chopped
1.
Cook the spaghetti as directed on the package.
2.
Combine the mussels and shrimp in a microwave-safe bowl (4 liter or 4 quart.) Place the red bell pepper on top. Sprinkle with basil, garlic, salt and pepper. Drizzle olive oil over the top.
3.
Cover with a vented microwave lid and cook on HIGH (1200W) for 9 – 10 minutes or until the mussels and shrimp are done.*
4.
Mix in the tomato and lemon juice.
5.
Toss in the spaghetti. Garnish with parsley before serving.
* When using plastic wrap for a cover, poke a hole in the center to release the steam.
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3/4 pound spaghetti