Oyster Spaghetti Recipes

Steps:

• In a bowl combine flour, 10 grinds of pepper, and 2 tsp salt. Preheat the oil over medium heat to 350°F. Begin to cook spaghetti in a large pot of salted water according to package directions. Render the bacon slowly in a skillet over medium-low heat; when cooked, add the shallot and garlic and cook for 1 minute. Remove the oysters from the liqueur, trying to retain as much liquid as possible. Place the oysters in the flour and coat completely. Dip them in the beaten egg, and then place them in the breadcrumbs and coat completely. Fry the oysters in the oil until golden brown and crispy; set aside on a paper towel and season with salt. Whisk the egg yolks and chicken stock into the oyster liqueur. When the pasta is 1 minute away from being finished, remove it from the boiling water and place it in the skillet with the bacon. Add the liqueur/yolk mixture. Cook over medium low heat until the sauce thickens and coats the pasta. Grate in half of the Parmigiano, and toss to coat the pasta. Season with black pepper. Place the pasta in a bowl and the fried oysters around it. Grate the remaining Parmigiano over the entire dish. Finish with the grated lemon zest.

Steps:

• Melt 1/2 cup butter and 1/2 cup olive oil together in a saucepan over medium heat. Stir in the garlic, and cook until fragrant, about 3 minutes. Stir in the 1 1/4 cups of parsley, and cook for 1 minute more. Season with lemon juice, crushed red pepper, salt, and pepper; set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, bring a few cups of water to a boil in a saucepan over high heat. Stir in the oysters and turn off the heat. Allow the oysters to stand for 3 minutes, then drain and set aside. Melt 1/4 cup butter and 1 tablespoon olive oil together in a large skillet over medium-high heat. Stir in the shrimp, and cook until they turn pink and begin to firm. Add the crab meat and drained oysters; continue cooking until the shrimp have turned opaque in the center, and the crab is hot.
• Toss the seafood with the drained pasta, and season to taste with salt and pepper. Pour in the sauce, and toss gently to coat. Sprinkle with remaining 1/4 cup of chopped parsley before serving.