Seafood Pasta

20 large garlic cloves, unpeeled
2 tablespoons olive oil
6 tablespoons butter
12 ounces fully cooked spicy sausage, such as andouille or hot links,
sliced into 1/2-inch-thick rounds
4 cups sliced fresh mushrooms
2 tablespoons Cajun seafood seasoning
2 pounds littleneck clams, scrubbed
1 pound mussels, scrubbed, debearded
1 8-ounce bottle clam juice
1 3/4 cups diced seeded plum tomatoes
18 uncooked large shrimp, peeled, deveined
18 ounces halibut fillets, cut into 1 1/2-inch pieces
1 pound linguine
1 cup chopped green onions

Preheat oven to 350 degrees. Toss garlic cloves with oil in small baking
dish. Cover with foil and bake until garlic is tender, about 40 minutes.
Remove from oven, cool. Peel garlic and mash with fork. Set aside. Melt
butter in heavy large pot over high heat. Add sausage and mushrooms and
cook until brown, about 7 minutes. Stir in Cajun seasoning. Add clams,
mussels, clam juice, tomatoes and reserved roasted garlic. Cover pot and
cook until clams and mussels open, about 6 minutes (discard any clams and
mussels that do not open). Using tongs, transfer clams and mussels to
large bowl. Add shrimp and halibut to cooking liquid. Cover and cook until
opaque in center, about 3 minutes. Return clams and mussels to pot. Season
with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted
water until tender but still firm to bite, stirring occasionally. Drain
well. Transfer pasta to large bowl. Spoon seafood sauce over pasta.
Garnish with green onions and serve. Serves 6 to 8.



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