Garlic Oyster Linguini

By taochavez

Ingredients

• 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

Details

Servings 4
Adapted from allrecipes.com

Preparation

Step 1

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.