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
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.