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Wine Poached Oysters over Fettuccine Recipe

Photo by Kathy Whyte

Poached Oysters Over Fettuccine (Prep. time less than 30 minutes)

1, 8 oz. container of shucked oysters
3 cloves garlic, diced
1/4 C white wine (Chardonnay)
1tsp each oregano and basil
pinch salt/ pepper
1/4 C cream cheese
1/4 tsp dill weed
juice of 1/2 lemon
1/4 pkg fettuccine
2 tbl. olive oil
2 tbl. butter
Start well-salted water to boil. In a sauté pan, heat oil and butter on medium high heat. Once butter is melted, add diced garlic. Once it starts to get tender and release fragrance,  add wine and heat until just starting to simmer. When water is at a boil, put in the pasta and stir so noodles don’t stick together.
In the sauté pan, add oysters, including the liquid, herbs, salt and pepper, and cook until the oysters start to plump and curl around the edges. Remove the oysters. Continue to simmer the sauce about 10 minutes until it starts to reduce. Stir in cream cheese to melt, then squeeze in lemon juice. If sauce is still too thin, whisk in flour about a tablespoon at a time into the sauce until it is thickened so it will stick nicely to the fettuccinie Toss the cooked pasta into the sauce and plate, topping with the poached oysters. Garnish with chopped parsley or chopped green onions for color if desired. Provide some hot sauce for Southern purists who like a splash of the hot stuff with their oysters.
Nice sides include sourdough bread, crustini (toasted Italian rounds with diced tomato, basil, olive oil, balsamic vinegar and mozzarella cheese), sweet potato fries or beans.
I poached in the same Chardonnay I would pair for a beverage with dinner. Another option would be a Pino Grigio.
*Tip from the kitchen:  You can turn just about anything into an hors d’oeuvre if you mimic the tv show: The Taste and serve a small, one-bite portion, on a spoon.

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