Tuesday, October 30, 2012

Oyster Pasta


Since beginning at Harlem Hospital most of my diet has been dedicated to creating massive flavor within the dieticians guidelines for diabetic patients.

...and make no mistake. I have eaten very well. There are a lot of flavor packed and delicious foods that can be made within those restrictions. To read some of them visit stirringthepotharlem.blogspot.com .

Despite the impact of the storm a friend biked up before the wind hit hard and brought me oysters.  He found them when fishing, the previous day, they had washed up on the beach.

 The shells were chalky and they could not be easily shucked so they had to be steamed open.

Lightly cooked and succulent, I had about 20 oysters read to go. My first thought was what could I do with low fat, low sodium, and few carbohydrates. I did realize that the Stirring The Pot was the place for those recipes and since I was stuck in my apartment....and then the doorman called.

I'd been telling my neighbors that if they got stuck to feel free to come by. I had plenty of food on hand. One of my neighbors from the next building was at the door, the doorman wanted to know if it was okay to send him up. What could I do?

I broke out the wine and made a pasta. I admit the picture is not pretty, however this pasta was amazing.

Spaghetti with Oyster

Makes 2 servings but can be doubled

1 tablespoon butter
1 tablespoon chopped garlic
1/4 cup heavy cream
1/4 cup cream cheese
1/4 cup Parmesan cheese
1/4 cup chopped chives
A little fresh basil
Dash of Salt and Black pepper
4 ounces spaghetti or fettucine

Melt the butter in a nonstick skillet and saute the garlic til fragrant. Add in the cream, melt in the cream cheese and add salt and pepper to taste. When it cooks down to a thick consistency, stir in the oysters and cook your pasta.

The heat is off the sauce at this point and the oysters will make the sauce a little thinner, don't worry, they will gently warm without getting tough and the pasta will thicken up again at the end.

When your pasta is very al denta, drain and turn the sauce back up to medium high stirring in the pasta. Slowly add in the Parmesan cheese and toss, see it thicken and absorb some of the sauce.

When it is all fully incorporated turn off the heat and stir in the chives and basil.

Serve in warm bowls