More Great Recipes: Main Dish | Pasta | Shellfish | Stove

Conchiglia alla Crema Ostrica


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 lb. Medium Shells, Elbow Macaroni or other medium pasta shape, uncooked
1 TB olive oil
1 cloves garlic, chopped
1 Shallot Minced
18 oysters, shucked, liquid reserved, or 2 4-oz. cans oysters SAVE JUICE!
3 oz. white wine
Clam juice – Enough mixed with oyster juice to make 6 oz (You may not need it if using canned oysters)
4 oz. Heavy Cream
10 oz. fresh Arugala, washed, hard stems removed
6 fresh basil leaves, chiffonade
Salt and white pepper to taste


Cook pasta according to package directions.


While pasta is cooking, heat oil in a Saute pan and sweat the shallots and garlic being careful not to burn the garlic.


Add oysters and pour white wine over.


Bring just to a boil.


Add oyster/clam juice and heavy cream, bring to a simmer and cook for 3 more minutes.


When pasta is done, drain and pour into a large bowl.


Add the Arugala and then pour the oyster mixture over the top.


Toss until the heat from the pasta and the Oysters wilts the Arugala slightly.


Add basil, and salt and pepper to taste. Serve immediately.


Pairs Well With


Notes

I make this when I get tired of Linguini and Clams. Although the canned oysters work in a pinch, if you are lucky enough to live on the Oregon Coast, I recommend using fresh oysters.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11255 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51073 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

446 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Oreo Balls
Oreo Balls
Slutty Brownies
Slutty Brownies