- 1 poblano pepper, julienned
- 1 jalapeno, chopped
- 1 white onion, sliced
- 1-2 cloves garlic, pressed
- 2 links andouille sausage, sliced
- 6-8 jumbo shrimp, peeled & deveined
- 1/2 cup frozen (thawed) or canned clams
- 3 Tbl cajun seasoning
- 1/4 cup white wine
- 1 cup heavy cream or half and half
- 3 Tbl butter
- 1/3 cup Parmesan or Romano cheese, grated
- 3 Tbl fresh flat-leaf parsley, chopped
- 1 lb fettuccine
Put a large pot of salted water on the stove to boil for pasta.
Preheat a large non-stick skillet over medium heat with two tablespoons of olive oil. Add onions and peppers and saute until soft. Add sliced sausage and cook until beginning to brown.
In the meantime, add the pasta to the water (once it is boiling) and cook according to package directions.
While the pasta cooks, continue making the sauce. Push vegetables toward the outside of the pan and then add the shrimp in the middle. Cook for one minute and then turn over. Sprinkle the cajun seasoning and clams to the pan, cook, stirring, for another 30 seconds.
Deglaze the hot pan with white wine. Now stir in the butter and cream. Allow the cream to simmer for about two minutes before adding the cheese. Continue to simmer until slightly thickened.
Remove from heat and sprinkle in the parsley.
Drain pasta, do not rinse. Toss noodles with sauce and serve topped with hot pepper flakes, if desired.