Saffron Linguini de Marisco

  • 1  pkg Rossi Pasta Saffron Linguini
  • 12  live green lipped or black mussels, cleaned and debearded
  • 1  lb  medium size shrimp, fresh or frozen with shells
  • 3  tablespoon  butter
  • 3  tablespoon  olive oil
  • 2  cloves garlic
  • 2  cup  Rossi Pasta Classic Marinara
  • 1  tablespoon  sweet paprika
  • 1  cup  diced onion
  • 1/2  bay leaf
  • 3  cup  water
  • 1 - 8  ounce  bottle clam juice
  • 6  tablespoon  grated Parmesan
  •   salt to taste
  •   fresh basil to garnish
Heat oil and butter in a stockpot over medium heat. Add onion and garlic and cook until onion is transparent. Add water and bay leaf and bring to a boil. Add mussels and shrimp and cook until mussels open. Remove the mussels and shrimp and set aside. Remove shells from shrimp and add back into the liquid. Return to boil while mashing shells on side of pot. Continue boiling and reduce liquid by half. Strain liquid and keep half. Reheat the liquid over medium heat and add tomatoes and paprika. Saute' for 4-6 mintues. Add Marinara and cook on low heat for 3-5 minutes. Add salt to taste as needed. Cook linguini per package directions and drain. Toss the pasta with the sauce and add the mussels and shrimp. Add fresh Parmesan and garnis with fresh basil.