Maple Cayenne Cajun Scampi: Carrie Bonnell cooks with Catskill Provisions

Maple Cayenne Cajun Scampi

by Carrie Bonnell


  • 6 jumbo shrimp
  • 6 cockles
  • 1 can of clams
  • 200 grams linguini (about 1/3 of a box)
  • 1 tin Catskill Provisions Maple Cayenne Spice Rub

*Serves 2



Peel and devein shrimp (or just buy them that way).

Clean and check your cockles to make sure they’re alive. (*CHEF’S NOTE: when you buy your cockles, they should be open. When you press them closed, they will stay closed if they are alive).

Rinse your clams (SAVE THE CAN JUICE!).

Bring a large pot of salted and oiled water to a boil. Add your pasta. (*CHEF’S NOTE: Pasta cooks the most evenly when there is plenty of room and water in the pot. Oil also helps it not stick to itself).

Melt butter in a pan and add shrimp, cooking 1 or 2 minutes each side on medium heat.

Cook pasta half way, right before al dente, about 5-6 minutes. Drain.


Add pasta, cockles, and clam juice to the shrimp


Lightly toss the pasta in the pan to finish the cooking about 5-6 more minutes. It absorbs the clam juice and boosts flavor.


Add a tablespoon of Catskill Provisions Maple Cayenne Spice Rub. Pinch of salt and pepper. (CHEF’S NOTE: Finish with a little more butter to make everything shiny).


Plate. Add fresh parsley. Eat immediately. You’re welcome.