Smoked Oysters and Pasta
Sometimes you need a quick weekday meal but you forgot to defrost some meat and your tastebuds crave a dish you can savor. If you enjoy pasta and a mouthwatering smoky flavor, this is the dish for you!
Cook the pasta:
In a 5qt deep sauté pan, cook pasta al dente according to instructions on the box; remember to season your water by adding about ¼ TSP salt.
Drain pasta in a colander and set aside; do not rinse the pasta.
Flavor the oysters:
Add the oysters and olive oil to the pan you used to cook the pasta and set to medium heat. Since your pan is already warm from cooking the pasta, this step will go rather quickly.
Add minced garlic, lemon juice, wine and salt to taste.
Sauté for 1-2 minutes and add the pasta back into the pan.
Toss the oyster mixture with the pasta for no more than one minute
Serve the meal:
Use a pasta spoon to serve your dish onto a wide pasta bowl.
Add fresh coarse ground pepper to taste.
Sprinkle Parmesan cheese on top.
3 cans of smoked oysters packed in olive oil
Box of pasta (fettuccine or capellini pair nicely with the oysters, but use your favorite)
1 tbsp minced garlic
¼ tsp salt
2 tbsp lemon juice (fresh is best, but bottled will do just fine)
¼ cup white cooking wine
Ground pepper to taste
Parmesan cheese (optional)
My favorite is Crown Prince Smoked Oysters Hand Packed in Olive Oil because the olive oil has just the right balance to make this dish a star.
Monica Coulliard
014-10-02
Seacaucus NJ