Linguine With Pacific Oysters
|Pacific oysters||10 Ounce (Small Ones)|
|Red bell pepper||1 Small, stemmed, seeded, and chopped|
|Garlic||2 Clove (10 gm), minced / pressed|
|Canned sliced ripe olives||2 1⁄4 Ounce, drained (1 Can)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Dry vermouth||1⁄4 Cup (4 tbs)|
|Dry basil leaves||1 Teaspoon|
|Dry oregano||1⁄2 Teaspoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
Lift oysters from jar (reserving any liquid) and cut into bite-size pieces.
Melt butter in a 10- to 12-inch frying pan over medium-high heat; add oysters and cook just until edges curl, 1 to 2 minutes.
With a slotted spoon, lift from pan; set aside.
Add bell pepper and garlic to pan and stir often until pepper is limp, about 5 minutes.
Add olives, wine, vermouth, basil, oregano, oyster liquid, and cream.
Turn heat to high and stir often until liquid is reduced by half, about 10 minutes.
Return oysters to sauce, season to taste with salt and pepper, and heat through.
Meanwhile, bring about 3 quarts water to boil on high heat in a 5- to 6-quart pan.
Add linguine and boil, uncovered, until tender to bite, 4 to 5 minutes.
Drain well and pour into a shallow serving bowl; pour oyster mixture onto pasta and add parsley; lift with 2 forks to mix well.