Cajun Seafood Pasta
This recipe was 'reverse-engineered' from a meal I recently had at
the Anahiem (California) Sheraton Hotel.
Quick to make and very good!!!!
Rigatoni pasta cooked aldente
Fresh bay scallops
Fresh small or medium shrimp -OR- crayfish if you want true Cajun
8 oz. canned crab meat
clams
16 oz. can of crushed tomatoes
diced onion (optional)
cayenne pepper and garlic to taste
cook the tomatoes, onion and shrimp slowly over low heat.
saute the scallops with garlic, and add to sauce.
add cayenne pepper and more garlic as desired.
add the crab and clams to the sauce LAST! DO NOT over cook.
serve over pasta
ENJOY!