Garlic Oyster Linguini

"This is a popular Cajun appetizer dish."

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.

Recipes - Seafood
from http://www.outerbanks-obx.com

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