Deluxe Jambalaya Pasta

Preheat your cooking surface by heating a generous amount of olive oil in a substantial pot over an elevated heat level, which is typically considered medium-high. Introduce the chicken and garlic into the pot, followed by the sausage links. Continuously stir the ingredients as they cook, allowing them to reach a state where the sausage is firm enough to be easily sliced, which usually takes around 10 minutes. Slice the cooked sausages into thin, uniform pieces and return them to the pot.

Combine the stewed tomatoes, diced tomatoes, and concentrated tomato paste in batches using a high-powered blender. Gradually blend the mixture until it reaches your desired consistency, then stir it into the pot along with the shrimp boil. Bring the mixture to a gentle simmer and cook for 15 minutes, stirring occasionally.

Add the clams, mussels, shrimp, and scallops to the pot and continue to simmer for an additional 30 minutes. Remove the jambalaya from the heat source and allow it to rest for 15 minutes, permitting the flavors to meld together.

While your jambalaya is undergoing this resting process, prepare a separate pot of lightly-salted water by bringing it to a vigorous boil. Introduce the angel hair pasta into the boiling water and return it to a rolling boil, ensuring the pasta is thoroughly submerged. Cook the pasta uncovered, stirring occasionally, until it reaches a state where it is cooked through but still retains some firmness to the bite, which usually takes 4 to 5 minutes. Drain the cooked pasta in a colander placed in the sink and serve it alongside the jambalaya.