Feast of the Seven Fishes Dish 7: Oyster Pasta
I saved my favorite seafood for the last dish, oysters. It's a perfect time of the year for oysters as they near their peak. This is a very colorful dish.
3 quarts water
1/2 cup kosher salt, plus more to taste
1 pound pappardelle pasta
2 tablespoons canola oil
2 cups andouille sausage, sliced
1 cup onions, diced
1/2 cup celery, diced
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
2 cups stemmed fresh spinach leaves
1/4 cup dry white wine
2 tablespoons fresh rosemary, chopped
1 tablespoon garlic, minced
4 cup heavy cream
1 tablespoon Creole seasoning
Dash of hot sauce
1 pint oysters, liquor reserved
1/2 Parmesan cheese, freshly grated
1/2 green onions, diced, green part only
In a large stockpot, bring 3 quarts water and salt to a boil over high-heat. Add pasta, and cook until just al dente, about 8 minutes. Remove from heat and drain. Set aside.
In a large saucepan, with a tight-fitting lid, heat oil over medium-high heat. Add andouille, onions, celery, and bell peppers; cook until onions are translucent, about 5 minutes. Add spinach, wine, rosemary, and garlic. Let alcohol burn off as spinach begins to wilt. Stir in cream. Bring t a boil, reduce heat, cover, and simmer form 15 minutes, stirring every 5 minutes.
Uncover and stir. Spinach should be wilted, and cream should have begun to reduce.) Cook, stirring occasionally, until sauce is thickened and large bubbles begin to appear, about 20 minutes. Add Creole seasoning and hot sauce. Turn off heat until ready to serve.
Chop half of oysters. Just before serving, heat cream sauce over medium-low heat just until bubbles form around the edges of pan; add oyster and 1/4 cup reserved oyster liquor. Gently cook until oysters are delicately poached and edges begin to curl and wrinkle, about 5 minutes. Add pasta; cook until pasta is cooked through, about 5 minutes. Stir in cheese and green onions. Turn off heat. Season to taste with salt and serve.
Good Cooking, Good Eating and Good Living!!!