We guar-on-tee this Louisiana-style seafood pasta packs a spicy punch. Tasso is a Cajun specialty: smoked pork shoulder that's highly seasoned. If you can't find it, substitute smoked pork chops.
INGREDIENTS (for 7 servings):
- 1 (12 ounce) container select oysters, undrained
- 1 cup chopped green onions
- 1 cup evaporated skim milk
- 2/3 cup diced tasso
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 1 tablespoon chopped fresh parsley
- 1/8 teaspoon Cajun seasoning
- 6 cups hot cooked angel hair (about 3/4 pound uncooked pasta)
- Basil sprigs (optional)
PREPARATION:
Drain oysters, reserving 1/3 cup juice, and set both aside.
Combine chopped green onions, skim milk, diced tasso, and garlic in a medium saucepan, and cook milk mixture over medium-low heat 10 minutes, stirring occasionally.
Place flour in a small bowl. Add reserved oyster juice, stirring with a whisk until blended, and add to milk mixture. Cook oyster juice mixture over medium heat 4 minutes or until thick, stirring constantly. Add oysters, chopped parsley, and Cajun-Creole Seasoning; cook 4 minutes or until edges of oysters curl. Combine oyster mixture and pasta in a large bowl; toss well. Garnish with basil sprigs, if desired.
Reprinted with permission of Cooking Light® magazine. All rights reserved.CALORIES 267 (11% from fat); FAT 3.4g (sat 0.9g, mono 0.8g, poly 0.8g); PROTEIN 14.6g; CARB 43.4g; FIBER 2.4g; CHOL 35mg; IRON 5.5mg; SODIUM 288mg; CALC 15