Spicy Seafood Linguine
Serves 4-6

1/2 lb mussels cleaned
1/2 lb manilla clams (or other live clams)
1/2 lb prawns shelled & deveined
1/2 lb scallops
1 lb salmon or whitefish cut into 1” cubes
1 lb andouille sausage sliced
1 lb linguine cooked in salted water
4 oz butter
7 cloves garlic minced
8 oz Viognier
fresh thyme & parsley
salt and pepper
cajun spice

Procedure:

Cook and drain linguine. Do not rinse (spread on cookie sheet to cool, toss with a little oil.) Melt half of butter in large skillet. Cook garlic 1 minute. Add fish, scallops and prawns. Cook 2 minutes. Add shellfish, sausage, wine, herbs and spices. Turn up heat. Cook until shells open and wine is reduced a little. Season sauce with salt and pepper. Turn off heat. Stir in remaining butter. Place cooked linguine in warm bowls evenly distribute seafood. Pour sauce over evenly. Serve with parmesan cheese and crusty french bread.