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Cajun Seafood Pasta
Bon Appetit November 1997

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
One 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

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.


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