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Seafood: Cajun Seafood Pasta

Source of Recipe

Bon Appetit, Nov. 1997


List of Ingredients

20 large garlic cloves, unpeeled
2 Tbsp olive oil

6 Tbsp (3/4 stick) butter
12 ounces fully-cooked spicy sausage (i.e., andouille or hot links), sliced into 1/2-inch-thick rounds
4 cups sliced fresh mushrooms
2 Tbsp Cajun seafood seasoning
2 lbs. littleneck clams, scrubbed
1 lb. mussels, scrubbed and debearded
1 (8-oz.) bottle clam juice
1-3/4 cups diced, seeded plum tomatoes (about 8 large)
18 uncooked large shrimp, peeled and deveined
18 ounces halibut fillets, cut into 1-1/2-inch pieces (can substitute catfish, or swordfish)

1 lb. linguine
1 cup chopped green onions


Recipe

1. Preheat oven to 350�F. Toss garlic cloves with oil in small baking dish. Cover with foil and bake until garlic is tender, about 40 minutes. Remove from oven; cool. Peel garlic and mash with a fork. Set aside.

2. Melt butter in a heavy large pot over high heat. Add sausage and mushrooms and cook until brown, about 7 minutes. Stir in Cajun seasoning.

3. Add clams, mussles, clam juice, tomatoes and reserved roasted garlic to pot. Cover and cook until clams and mussels open, about 6 minutes (discard any clams and mussels that do not open). Using tongs, transfer clams and mussels to a large bowl.

4. Add shrimp and halibut to cooking liquid. Cover and cook until opaque in the center, about 3 minutes. Return clams and mussels to pot. Season with salt and pepper.

5. Meanwhile, cook the pasta in a large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Transfer pasta to a large bowl.

6. Spoon seafood sauce over pasta. Garnish with green onions and serve.

Serves 6 to 8