Smoked Oysters Rockefeller Pasta

Copyright 2012 LtDan'sKitchen blogs

Here is the second installment of my post with smoked oysters.  Adapting Tyler Florence's recipe on Oysters Rockefeller, it was just a matter of adding the cooked pasta and a ton of mushrooms to add some texture to the dish. The topping with bread crumbs is not that unusual in a pasta dish since bread crumbs have been used as a substitute for cheese sometimes in certain dishes. I've also seen Lidia cook a pasta dish with a toasted bread crumb dressing as well on her show. I'm holding off on the cheese and using it as a topping this time and I'm also adding the truffle oil a bit earlier to cook down with the pasta to lessen its aromatic intensity. 

Smoked Oysters Rockefeller Pasta

2 3.75 oz smoked oysters, canned
1/4 cup unsalted butter
4 garlic cloves, minced
1/2 lb mushrooms, diced
4 cups fresh spinach
1/3 cup white wine
1/3 cup Panko bread crumbs
1/4 tsp red pepper flakes
salt and pepper
2 tbsp chopped pasrley
1/3 cup grated cheese
4 tbsp olive oil
1 tbsp Black truffle oil
1 lb spaghetti, cooked as per packet instructions

1. Cook spaghetti as per packet instructions. As soon as you add the pasta in
    the salted water, heat a large sauce pan over medium low heat. Melt the
    butter and add the garlic. Cook until the garlic turns a light golden brown.

2. Pour half of the garlic butter into a bowl with the Panko bread crumbs. Mix
    well and set aside. To the garlic butter in the pan, return to the stove at
    medium heat and add the mushrooms, red pepper flakes and olive oil to
    saute. Season with salt and pepper until the mushrooms are slightly
    browned.

3. Add the wine to deglaze the pan and let it bubble for one minute. Add the
    oysters and mix well to heat through.

4. Add the spinach and the pasta from the cooking pot into the pan and mix
    well until the spinach leaves have wilted. Add the buttered Panko and mix
    well. Check for flavor and adjust accordingly with salt and pepper.

5. Drizzle the truffle oil and chopped parsley and toss the pasta one last time
    before serving. Serve with grated Parmigiano Reggiano on the side.