Re: [CH] Best Pasta This Year

green56 (green56@PioneerPlanet.infi.net)
Mon, 10 Jan 2000 16:47:32 -0600 

Thanks, Deb!  You know *I'll* try it!  Sounds WUNNERFUL!

Mizzed you...  Glad you're back.

green

Deb deForest wrote:

> My good friend Howard Harris (also known to some of you from list days of
> yore) sent me a great recipe that I tried on Friday.  Dan called it some of
> the best pasta ever.  It was certainly the best we've had this year <grin>.
> Here's the recipe:
>
> Pasta with Oysters and Bacon
>
> 4 oz. bacon, chopped
> 1/2 cup chopped red onion
> 2 cloves garlic, minced
> 4 Tbsp. butter or margarine (I used 2 Tbsp.)
> 1 lb. shucked oysters, rinsed and drained, halved if large
> 1/4 tsp. red pepper flakes, crushed
> (Yeah, right.  A bunch of Calvin's mythical powder would be wonderful, but
> what I did was add chopped fresh Scotch Bonnets since I was so happy to have
> found my favorite chiles in the produce section at Kroger's, of all places,
> earlier that morning).
> 1/4 tsp. salt
> 1/2 cup dry white wine
> 8 oz. angel hair pasta, cooked and drained
> 1/4 cup chopped fresh parsley
>
> Preheat oven to 375 degrees F.  In a medium skillet over medium heat cook
> the bacon, onion and garlic (till bacon is just brown and crisp).  (I cooked
> the Scotch Bonnets along with this mixture, adding the chopped pieces toward
> the end of the cooking time just to soften them and infuse the mix with
> their heavenly flavor).  Pour off excess grease and transfer mixture to a 2
> 1/2 quart casserole dish lightly coated with cooking spray or oil.  In the
> same skillet, over medium-high heat, melt butter.  Add oysters and saute
> until lightly browned, about 5 minutes.  Sprinkle with seasonings (this is
> when you'd ordinarily add the Calvin's or other powder or flakes).  Stir in
> wine and bring to a boil.  Add oysters and wine to casserole, add pasta and
> gently mix.  Bake until heated through, about 20 minutes.  Sprinkle with
> parsley.
> Yield: 6 servings (more like 4 --- or 2 if one of you is Dan and you haven't
> eaten all day)
>
> The baking makes the pasta soak up all the wonderful juices and reduces the
> liquid to make a very rich flavor.  Wonderful stuff and a great and easy
> technique to file for future creations.
>
> Deb in Houston
>
> P.S. Hurry and get well, Tom Bryant!  This recipe is sure to please as soon
> as you feel up to cooking again.