Oyster Spaghetti
Ingredients
2 tablespoons olive oil
½ white onion, diced
1 green bell pepper, diced
4 garlic cloves, thinly sliced
3 ounces of tomato paste (about 5 tablespoons)
1 (24-ounce) can petite diced tomatoes
1 teaspoon kosher salt
½ teaspoon finely ground black pepper
¼ teaspoon cayenne pepper
¼ bunch parsley, chopped
¼ cup dry sherry
1 pint oysters, liquor reserved
1 pound spaghetti, cooked (reserve ½ cup pasta cooking water)
Grated Parmigiano-Reggiano cheese, for serving
Parmigiano-Reggiano cheese, grated
Directions
Heat the canola oil in a large pot over medium heat. Add the onion and bell pepper and cook until softened and lightly browned.
Add the garlic and tomato paste. Cook, stirring occasionally, for 5 minutes.
Add the diced tomatoes, salt, black pepper, cayenne, half the parsley, sherry and reserved oyster liquor (strained to remove any shell fragments).
Simmer for 30 minutes, stirring occasionally, until the sauce thickens slightly.
Add the oysters and cook for about 3 to 5 minutes, until the edges curl and the oysters are just cooked through.
Serve over the cooked spaghetti adding a splash of reserved pasta cooking water if needed to loosen the sauce. Garnish with the remaining parsley and grated Parmigiano-Reggiano.
