Summer Oyster Salad
1 pint of Bevans oysters
8 oz. of angel hair pasta
1 clove of minced garlic or 1/8 teaspoon of garlic powder
1 Tablespoon of lemon juice
1/2 teaspoon of salt
1/4 teaspoon of pepper
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1/8 teaspoon of red pepper
1/2 Cup of sliced green onion
1 large tomato seeded and diced
1/2 Cup of olive oil
1/2 Cup of grated Parmesan cheese
1/4 Cup of lemon juice
1/2 lb. bacon, cooked and crumbled
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Directions:
Cook pasta according to package directions. Cook oysters in their own liquid with 1 Tablespoon of lemon juice. Cook oysters until they begin to curl around edges. Drain oysters, reserving 1/2 cup of the broth. cut oysters in thirds. In a small bowl, combine green onion and tomato, olive oil, lemon juice, garlic, salt, pepper, red pepper, and the 1/2 cup broth. In a large bowl lightly toss pasta, oysters, and dressing. Chill thoroughly. Just before serving, add Parmesan cheese and toss lightly. Top with crumbled bacon if desired.
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