Instructions: Preheat grill until very hot; toss in a handful of soaked hickory chips.

When grill begins to smoke, in a large bowl toss mushrooms with 3 tablespoons oil and 1 tablespoon Bayou Blast or to taste; transfer to a wire grilling basket. Place basket on grill and stir mushrooms with a long pair of tongs for smoky flavor to penetrate evenly. Pour mushrooms onto a baking sheet to cool.

In a large pot of boiling water cook pasta until just tender; drain and keep warm.

Meanwhile, heat remaining oil in a saute pan, add Tasso and saute, shaking pan frequently, 2 minutes. Add shallots, green onions and smoked mushrooms, and cook, tossing 2 minutes. Add garlic and cream, bring to a boil, reduce heat and simmer to reduce slightly. Reheat pasta if necessary and divide between 2 warmed plates.

To finish sauce, stir in butter, adjust seasonings with Creole spice and spoon over pasta. Garnish with green onions and Parmesan.

This recipe yields 2 servings.

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