Fettuccine Cadien

• 24 shucked oysters
• 1 pound shrimp
• 1 pound scallops
• 1 pound scallops
• 1/2 pound tasso diced
• 2 cups heavy cream
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon white pepper
• 2 teaspoons fresh basil
• 2 teaspoons fresh thyme
• 1 pound fettuccine
• 1/2 cup green onions chopped
• 1/2 cup parsley chopped

1. 1. In a large, heavy skillet over medium heat, bring the cream to a boil. Add the tasso, salt, peppers, and herbs, and let simmer for 8-10 minutes.
2. 2. The cream sauce should be slightly thick. Remove from heat.
3. 3. Bring a large pot of salted water to a rolling boil and drop in the pasta. Cook until just al dente; approximately 10 minutes. Drain the pasta.
4. 4. Return the sauce to a simmer. Stir in the shrimp (or crawfish, scallops, oysters, et c.), green onions, and parsley, and cook until the shrimp turn pink (or until the oysters curl around the edges); approximately 3-4 minutes.
5. 5. Drain the pasta and divide among bowls. Ladle the sauce over the pasta and toss. Serve with freshly grated parmigiano-reggiano cheese. Serves 4-6.

oysters, shrimp, scallops, scallops, tasso, heavy cream, salt, freshly ground black pepper, cayenne pepper, white pepper, fresh basil, thyme, fettuccine, green onions, parsley

Taken from www.yummly.com/recipe/Fettuccine-Cadien-1691585 (may not work)