Best Fettuccine With Oysters And Pernod Recipes

FETTUCCINI WITH KING OYSTER MUSHROOMS

Steps:

• Cook the pasta according to the package instructions.
• Heat the olive oil and the butter together in a saute pan over medium-high heat. Stir in the shallots and garlic, and saute until they are light brown. Add in the thyme and mushrooms, and saute until the mushrooms are golden brown.
• Deglaze the pan with the white wine, stirring to bring all the flavors together. Pour in the cream, and stir to combine. Allow the sauce to reduce until it becomes thick and coats the back of a spoon. Add the spinach to the cream, and toss together to coat evenly.
• Once the pasta has cooked, drain the water, and transfer the fettuccini to the sauce. Toss the pasta and the spinach sauce together. Sprinkle in the fresh chives, and season with salt, and pepper, to taste. Remove the pan from the heat, and serve the fettucini in warmed pasta bowls.

SHRIMP IN PERNOD CREAM SAUCE

Steps:

• Melt the butter in a skillet, add the peppercorns and sauté for about 1 minute.
• Add the shrimp and cook 1 to 1 1/2 minutes on each side or until they are just pink.
• Pour over the Pernod and flame. Add chives and cream and heat just to simmer. Serve immediately with lots of crusty bread to mop up the sauce!

OYSTERS ON THE HALF SHELL WITH PERNOD DIPPING SAUCE

Steps:

• Combine first 5 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)
• Cover platter with crushed ice. Top with oysters. Place dipping sauce in center of platter. Serve immediately.

PASTA WITH SHRIMP, OYSTERS, AND CRABMEAT

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.

FETTUCCINE WITH OYSTERS AND PERNOD

Steps:

• Bring 3 quarts of water to boil in a covered pot for fettuccine.
• In food processor, process yogurt and ricotta until smooth. In a small cup, blend cornstarch thoroughly with Pernod to make smooth paste, and pour into yogurt-ricotta mixture. Process briefly to mix.
• Cut large oysters in thirds or halves, leaving small oysters whole. Mince garlic.
• Simmer oysters and garlic in a medium pot until edges of oysters begin to curl, just a few minutes.
• Trim external fat from prosciutto, and cut remaining prosciutto into small dice.
• Drain liquid from oysters, leaving oyster and garlic mixture in strainer. Using the same pot, cook the yogurt mixture over medium heat until it begins to thicken, about one minute. Stir in the prosciutto.
• Cook fettuccine according to package directions.
• Coarsely grate cheese.
• Combine oysters with "cream" sauce, and season with salt and pepper. Drain the fettuccine, top with oyster mixture and sprinkle with the cheese.