How to Make Smoked Oysters Less Creepy
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If you’re anything like me, you can toss back pasta in any form faster than you can say “spiked glucose levels.” So, when I started sharing on Instagram that I’m incorporating smoked oysters into my diet more, I knew a smoked oyster pasta dish would be an easy gateway for even the pickiest eaters to dip their toe in the (ocean) water.
Look, I get it: the idea of eating tinned seafood is generally unappealing. I think most people only let tuna get away with this shit because we’ve all inevitably had a tuna salad sando at some point. I Everything else (sardines, anchovies, clams) seems wrong to store in a can…on a shelf…on land…at room temperature. IT DOES NOT MAKE SENSE, and I get that. But the reality is fresh seafood, especially oysters, isn’t always an option. Whether it’s cost–prohibitive or you just don’t wanna lose a falange trying to shuck the damn thing, in the case of oysters, fresh isn’t necessarily best for the at-home cook.
“But Melissa,” you say, “why the fuck should I even care about smoked oysters anyway???”
Damn, bitch, chill. Oysters are one of the most nutritionally dense foods on the planet. Here’s a few of the amazing properties you’ll find higher in oysters than any other food:
Selenium, which supports thyroid health, protects against cancer, and reduces inflammation
Vitamin B12 supports brain function and mental health
Zinc (like a fuckton of zinc), which is integral to the creation of DNA, cell growth, building protein, healing tissue, and supporting a healthy immune system
Magnesium, which is linked to lower rates of heart disease, diabetes, and stroke
I could go on, but I’m lazy. But if you need more evidence as to why you should start incorporating smoked oysters into your diet, give it the ol’ Goog!!
In the meantime, even if you’re willing to give this star of the sea a try, you’re probably still a little freaked out about it. You can absolutely eat them with cheese and crackers (which is a phenomenal snack, btw), but if you need to mask them a little more, I am here for you. I’ll be creating several new recipes featuring smoked oysters over the few weeks to help you get the hang of things! I feel pretty confident that after you try this smoked oyster spin on Linguine with Clam Sauce, you’ll be sold on the whole canned shellfish thing!
Are you already a smoked oyster fan? What’s your favorite preparation of them? What other dishes should I try to get smoked oysters into next??
Linguine with Smoked Oysters
Ingredients
Instructions
- Bring a large pot of generously salted water to a boil.
- Add linguine to boiling water and cook until slightly al dente. You'll finish cooking in the sauce.
- Reserve 1 cup of the cooking liquid before draining. Drain pasta and set aside.
- In a separate, very large pan, add olive oil over medium heat.
- Add onions with a pinch of salt and cook 3-5 minutes, stirring often, until onions start to soften. You don't want the onions to brown, so keep it moving.
- Add garlic to the onions and cook for another 1-2 minutes, and again, keep stirring to avoid burning.
- Then, add the oysters, most of the parsley (reserve a couple tablespoons for serving), red pepper flake, and chicken stock and reduce to a simmer. Stir to combine everything and allow sauce to slightly thicken. If it gets too thick, add some of your reserved pasta water. Give it a taste and adjust flavors as needed.
- Add the cooked pasta to the sauce and turn off heat. Add the butter and lemon juice, and toss until everything is well incorporated.
- Serve right away topped with panko gremolata, fresh parsley, and a lemon wedge.
- In a saute pan, melt butter over medium heat.
- Add panko, parsley, and lemon zest with a pinch of salt.
- Toast until panko absorbs all the butter and is slightly browned and crispy.
- Use immediately on top of pasta.
