This Smoked Oyster Prosciutto Pasta with a delicious cream cheese sauce and crispy breadcrumbs is an original way to enjoy a seafood pasta.
Hello, my friends! I hope you are doing great, and the weather in your area is lovely. I have some great news. Remember I was complaining that May and the beginning of June were rather refreshing, windy, and rainy? Finally, we had a very nice weekend. Not too hot (Which is fine as I don’t like heat) but sunny and dry. But all good things must come to an end, so we are expecting rains again later this week. Oopsie.
I am not too sad, though. I love this kind of melancholic situation outside. Besides, officially summer hasn’t started yet, and this weather is decent for late spring, right? Also, it is always a good excuse to eat a more comforting dish on such gloomy days.
What about this Smoked Oyster Prosciutto Pasta?
Smoked oysters are very aromatic and give a strong flavour profile to any dish. That’s the reason it can be a little challenging to combine them with other ingredients; however, I think salty smoky prosciutto is a good match. It is also important to smooth the strong flavour out, that’s why I used some cream cheese for the sauce.
I almost never use breadcrumbs in pasta (even for mac&cheese), but I thought some extra crispy textures would be a nice addition to balance soft oysters. But these are not just any breadcrumbs! I process stale Italian bread in the processor then toasted with garlic, lemon, herbs, and some aromatic oil from the oyster’s tin. The breadcrumbs turned out delicious.
I am pretty happy with this Smoked Oyster Prosciutto Pasta. It might be packed with some heavy flavours for summer meals, but if you are having a rainy and cold day, you should consider trying this.
- 1 tbsp. oil from smoked oysters
- 60-80 gr. prosciutto. thinly cut
- 1/3 cup 10% cream
- 1/2 cup cream cheese (either plain or with garlic and herbs)
- 2 tins (85-100 gr. each) of smoked oysters (mussels), drained
- 1 tbsp. fresh thyme
- 1 tbsp. fresh parsley, chopped
- 200-225 gr. pasta
- 2 tbsp. oil from smoked oysters
- 1 garlic clove, finely minced
- a good pinch of dried chilly flakes
- 1 tsp.grated lemon zest
- 1 tbsp. fresh thyme
- stale french / Italian bread (1/2 cup of crumbs total but you can increase up to 2/3)
- Drain the oysters reserving 3 tbsp. of oil.
- For the breadcrumbs, process the bread in a processor until fine crumbs – you will need 1/2 cup in total)
- Heat 2 tbsp. of oyster oil and cook the lemon zest, chilly flakes, thyme, and garlic 5 minutes.
- Add the crumbs and cook 5-7 minutes, tossing, until golden and crisp. Set aside.
- In the same pan heat the remaining 1 tbsp. of the reserved oil and cook the prosciutto, 5 minutes.
- Add the cream and cream cheese and simmer a few minutes until the cheese has incorporated.
- Reserve a few mussels to garnish and chop the remaining. Stir them into the sauce with the thyme and parsley. Cook one minute and off heat.
- Cook the pasta in lightly salted boiling water al dente, as instructed on package. Reserve some water (1/3 cup) and drain.
- Combined the drained pasta with the sauce and mix. Add some reserved water if the sauce is too thick. Let it stand 1-2 minutes.
- Serve sprinkled with the breadcrumbs and garnish with the reserved whole oysters.