Garlic Oyster Linguini recipe

4 servings

1/4 cup butter

8 ounces fresh mushrooms, quartered

1 teaspoon Cajun seasoning

1 teaspoon minced garlic

24 shucked oysters, quartered

1/2 cup whole corn kernels, blanched

2/3 cup French-style green beans, chopped

2 tablespoons chopped pimento peppers

1/2 cup seafood stock

10 ounces fresh linguine pasta

2 tablespoons butter

2 tablespoons all-purpose flour

2 tablespoons chopped fresh parsley

3 tablespoons thinly sliced green onion

4 ounces crabmeat

In a small saucepan, melt 2 tablespoons butter or margarine.

Stir in flour to make a paste.

Set roux aside.

Saute mushrooms, Cajun spice, and garlic in 1/4 cup butter or margarine over medium-high heat for 2 minutes.

Add oysters, corn, string beans, and pimento.

Saute for 1 1/2 minutes.

Add stock and linguine, and bring to a slight simmer.

Fold in roux until sauce thickens, then reduce heat.

Fold in parsley and scallions.

Fold in lump crabmeat, and heat through.

Serve immediately.