Orecchiette – Oyster & White Wine
220g of orecchiette
· 1 tablespoon of salt
· 6-8 oysters
· 1 cup of white wine (dry is better for this recipe)
· ½ cup of heavy cream
· ¼ cup of grated parmesan
· 1 ½ tbsp of dried or fresh dill
· half a shallot (chopped)
· 2 tbsp of lemon juice
· 2 tbsp white flour
· 2 teaspoon salt
Cooking the oysters:
1: Set up the oven to 425 degrees on broil. Wash the shell to remove any sand.
2: Place aluminum foil on a cooking tray and place the oysters on it with the flat side up so the juice stays in there while cooking. Let it cook between 8-12 minutes depending on the size or amount of your oysters.
3: Find a crack in the shell and use an oyster shucking knife or long flat knife to open the oyster. Some could need more effort than others to open.
4: Remove the oysters from the shell and add to the sauce.
1: In a large pot, bring water to boil. Add the orecchiette and the salt for around 9 minutes (or until desired texture). Using fresh pasta will cook for 1-3 minutes.
2: In a large pan, add the heavy cream, shallots, white wine, lemon juice and parmesan on medium heat. When the cheese is melted, add the flour and stir to thicken the sauce.
3: Remove from heat. Add the salt, dill and the oysters and mix it all together. You can now serve. Bon Appétit!