Smoked Oyster Prosciutto Pasta

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?

This year I’ve been having a kick on recipes with smoked mussels and oysters. They go perfectly on a pizza or flatbread, chowder, and salad. Why not use them in a pasta recipe, too?

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.


Smoked Oyster Prosciutto Pasta

Category: Pasta


  • 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)


  1. Drain the oysters reserving 3 tbsp. of oil.
  2. For the breadcrumbs, process the bread in a processor until fine crumbs – you will need 1/2 cup in total)
  3. Heat 2 tbsp. of oyster oil and cook the lemon zest, chilly flakes, thyme, and garlic 5 minutes.
  4. Add the crumbs and cook 5-7 minutes, tossing, until golden and crisp. Set aside.
  5. In the same pan heat the remaining 1 tbsp. of the reserved oil and cook the prosciutto, 5 minutes.
  6. Add the cream and cream cheese and simmer a few minutes until the cheese has incorporated.
  7. 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.
  8. Cook the pasta in lightly salted boiling water al dente, as instructed on package. Reserve some water (1/3 cup) and drain.
  9. 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.
  10. Serve sprinkled with the breadcrumbs and garnish with the reserved whole oysters.
  11. Enjoy!

3 thoughts on “Smoked Oyster Prosciutto Pasta

  1. I absolutely love all kinds of pasta! You did a great job combining flavors here for this one, and that bread crumb mixture sounds amazing. I’m glad you finally got a taste of good weather…summer is finally here! I’m hoping the weather stays nice for you guys up there. :-)
    David @ Spiced recently posted…Spinach Artichoke Grilled CheeseMy Profile

  2. Glad you got some good weather, Ben. Sorry that rain is on the way though….boo.

    Love all of the complex flavors in this pasta dish. And I love that you don’t overdo it on the cream sauce – just enough to make it luscious.
    Marissa recently posted…Carne Asada RecipeMy Profile

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