Oyster Beds of Angel Hair Pasta
Yield - 6 Dinner Servings OR - 30 HDO servings
3 DOZ. FRESH SUCKED OYSTERS (Washed)
1/2 LB FRESH WHOLE MUSHROOMS (Stems removed)
1 TSP WHITE PEPPER
1 TSP CAYENNE PEPPER
1/2 CUP SMOKED GARLIC OIL (See Recipe)
1/2 CUP FUMÈ BLANC OR ANY DRY WHITE WINE
1 TSP MUSHROOM SOY
1 BUNCH LEEKS (White parts only, chopped)
2 LBS FRESH ANGEL HAIR PASTA (Preferred) OR 1 LB Dry Angel Hair Pasta cooked (al dente)
1/4 CUP FRESH BASIL (Preferred) OR 1 TBSP DRY BASIL
2 TBSP FRESH GRATED ROMANO CHEESE
1/4 CUP CAJUN SMOKED PECANS (See Recipe) (Crushed)
1/2 BUNCH SHALLOTS (Chopped)
Set up smoker to cold smoke. Dry oysters with a paper towel, sprinkle oysters and mushrooms with peppers, and arrange on a large sheet pan so that they are not touching each other. Smoke for 30 - 45 minutes, depending on the amount of smoke flavor desired. Remove from smoker and reserve warm.
In a large skillet and over high heat add smoked garlic oil, wine, soy, and leeks; saute for 2 minutes or until leeks are soft. Meanwhile, cook pasta al dente, remove from water. Add pasta and fold until the oil completely coats the pasta, add oysters, mushrooms, basil and cheese; fold, serve immediately. Taste for saltiness, most oysters are naturally salty and do not need salt.
If a smoker is not available, use 1/4 tsp. of liquid smoke mixed with the oysters in the bowl holding the oysters. Dry oysters with a paper towel sprinkle with peppers and reserve chilled until the oysters are required to be added to the pasta. Sauté pasta and oysters until the oysters begin to curl.
Use Smoked Chicken Stock to boil pasta (this adds a lite smoked flavor to the pasta).
Use a chef's fork to swirl pasta into large bird nest or "Bed" design. Spoon oysters and mushrooms into center of "Bed". Garnish with Smoke/Roasted Pecans and shallots.
Preferred Wood Selection:
Pecan, OR (Chef's Choice)
The smoked garlic oil will gain in strength with age, it is suggested that a taste test be made before using the oil in any recipe. If the oil has too much of a smoke or garlic flavor then dilute the oil with a premium olive oil.
This is a modified version of our award winning Oyster Beds recipe.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.