Shelly's Recipe

SEAFOOD PASTA CHOWDER

Category: Chowders

6 oz miniature pasta bow-ties or shells
5 tbsp butter, divided use
8 oz fresh mushrooms, brushed clean and sliced
1 clove garlic, minced
1/4 cup red wine
1/4 cup flour
1 cup clam juice
2 cups milk
1 tsp sweet paprika
1/4 tsp fresh-grated nutmeg
1/4 tsp cayenne pepper
1 cup frozen or canned fresh crabmeat, picked over
1 cup baby frozen shrimp, thawed
1/4 cup sliced green onions

Cook pasta in salted water in a large pot until al dente. Drain and rinse.

While pasta is cooking, gently saute mushrooms in 3 tbsp of the butter about 3 minutes, until mushrooms have given up their water and dried out a bit. Add garlic and saute 1 additional minute until softened, but not browned. Add wine and let reduce for 2 minutes to cook out the strong alcohol flavor. Add remaining 2 tbsp butter, stirring until melted.

Stir flour into the mushrooms and cook for 2 minutes, stirring constantly. Add clam juice, continuing to stir, then milk. Heat until thickened, then add paprika, nutmeg, and cayenne. Stir in crab and shrimp, cooking only until heated through, then add cooked and drained pasta along with the green onions. Taste and add salt, if necessary.

Serve seafood pasta ` hot with crusty bread, or better yet, in a bread bowl. Serves 4-6