Email to Ruth Johnson      

Recipe Categories: lotsarecipechums's HOME PAGEAPPETIZERS BEEF BEVERAGES BISQUICK BREAD CANDY CASSEROLES CHICKEN CHOCOLATE CHRISTMAS COOKIES CROCKPOT CrockpotAppetizer CROCKPOTTIPS DESSERTS DIABETIC EASTER EGGS FISHandSEAFOOD FROSTING GROUNDBEEF LAMB MARINADES MEATS ORIENTAL PASTA PIE PORK POTATOES RICE SALADandDRESSING SAUCES SEASONINGS SLOWCOOKERBEEF SNACKS SOUPSandSTEWS THANKSGIVING TURKEY VEGETABLES

Cajun Seafood Pasta




Source of Recipe


chum recipes 042800 1_Comfort_Foods


Recipe Link: http://www.lotsarecipes.com

List of Ingredients




20 large garlic cloves, unpeeled
2 tablespoons olive oil

6 tablespoons (3/4 stick) butter
12 ounces fully cooked spicy sausage (such as
andouille or hot links), sliced into
1/2-inch-thick rounds
4 cups sliced fresh mushrooms (about 12 ounces)
2 tablespoons Cajun seafood seasoning
2 pounds littleneck clams, scrubbed
1 pound mussels, scrubbed, debearded
1 8-ounce bottle clam juice
1 3/4 cups diced seeded plum tomatoes (about 8
large)
18 uncooked large shrimp, peeled, deveined
18 ounces halibut fillets, cut into 1 1/2-inch
pieces

1 pound linguine

1 cup chopped green onions

Recipe



Preheat oven to 350 degrees 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
fork. Set aside.

Melt butter in heavy large pot over high heat.
Add sausage and mushrooms and cook until brown,
about 7 minutes. Stir in Cajun seasoning. Add
clams, mussels, clam juice, tomatoes and reserved
roasted garlic. Cover pot 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 large bowl. Add
shrimp and halibut to cooking liquid. Cover and
cook until opaque in center, about 3 minutes.
Return clams and mussels to pot. Season with salt
and pepper.

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

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

Serves 6 to 8.

FROM: Salt Lake City Pizza & Pasta, Salt Lake
City UT