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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
  






Instructions



1. 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 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