The fried oysters that were the topic of Thursday's blog entry are also surprisingly versatile.
They work well in a salad, with steamed rice, a po-boy of course, or just by themselves. But they also are delicious when paired with pasta in a cream sauce.
Prepare the pasta first, but remove just before it is done, then set aside. Make a simple cream sauce, and let it bubble away for a while. Lastly, fry the oysters. Add the pasta to the cream sauce to finish cooking, plate and then garnish with the fried oysters.
FRIED OYSTERS AND PASTA IN CREAM SAUCE
Never miss a local story.
4-6 oysters per person (use Thursday’s recipe for frying them)
1 pound your favorite long pasta
2 cups cream
3 tablespoons butter
3 tablespoons flour
1 pinch cayenne pepper
Melt the butter, whisk in the flour until smooth, now whisk in the cream (or whole milk if it makes you feel better). Simmer until thick, add the pepper. Cook the pasta according to package directions, but remove a minute two early. Fry the oysters according to Thursday’s recipe. Add the pasta to the cream and simmer for 2 minutes. Place the pasta with 1/4 cup or so of sauce, and top with the fried oysters. Serve at once.