Black Spaghetti with Fried Oysters

Black Spaghetti with Fried Oysters

Fried Oyster Ingredients
16 oz small oysters
1/2 cup buttermilk
1/2 cup cornmeal
1/4 cup cornstarch
1/4 tsp cayenne pepper
1/4 tsp salt
¼ tsp smoked paprika
1/8 teaspoon freshly ground black pepper
Neutral oil

Pasta Ingredients
Squid Ink Pasta
3 garlic cloves
1 small shallot, minced
1/2 tsp pepper flakes
1/4 cup parsley
3 tbsp butter, unsalted
1/4 cup cream cheese, softened
1/2 cup heavy cream
1/4 cup chardonnay
1 tbsp miso 1 bay leaf
1/2 tsp grainy mustard
1/2 cup low-sodium chicken broth
Lemon wedges for garnish

For the Oysters:
STEP 1 Cover the oysters with buttermilk in a medium bowl and marinate in the fridge for 30 minutes. After 30 minutes, set oysters on a towel to drain and pat dry.

STEP 2 In a ziplock bag, combine corn meal, cornstarch, cayenne pepper, salt, and smoked paprika. Give the bag a good shake to combine. Add the drained oysters to the bag of seasoning and shake until the oysters are coated.

STEP 3 Heat oil in a cast iron skillet to 350 degrees F. Working in batches, carefully lower the coated oysters into the hot oil. Fry for about 2 minutes on each side until golden brown. Once cooked, remove them and drain them on a rack.

For the Pasta:
STEP 4 Bring a pot of water to a boil over medium heat. Salt boiling water liberally and add the pasta—Cook for 10 minutes.

STEP 5 Melt the butter in a pan over medium heat. Add in the shallot, bay leaf, pepper flakes, and garlic. Cook until fragrant, about 1 minute.

STEP 6 Add wine and cook until it has reduced by half. Remove bay leaf and stir in chicken broth, heavy cream, mascarpone, and grainy mustard. Add miso and mix until incorporated—salt and pepper to taste. Keep warm.

FIN. Add cooked pasta to pasta sauce and toss to coat. Plate with lemon wedges, parsley, and top with fried oysters.

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