Feed The Resistance: Simple Pasta…Feels Fancy!

Every couple of weeks, for dinner, my wife and I enjoy what we call “Tinned Fish Night.”  It’s usually Sardines, Anchovies and one or two more tinned fish, served with chips or hash-brown patties and a little Crème Fraîche.  A couple of weeks ago, Smoked Oysters was one of the tinned fishes we were dining on – and we started talking about other ways we could serve them.  What we came up with was Angel Hair Pasta with Brown Butter Sauce and Smoked Oysters.  We made it.  It was delicious.  And the rest is history.

The most complex part of the dish is the Brown Butter Sauce – and that’s pretty simple…

Melt one stick of butter in a pan until it starts to brown (about 4 minutes).
Add about six fresh sage leaves (be careful – it will splatter a bit when you add the leaves) – cook for another 2 minutes or so.
Add in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and a pinch of nutmeg – stir it up good.
Add 1/2 cup of dry white wine – let that cook down a bit to make a nice sauce.
Finally – add one tin of smoked oysters in olive oil.

Serve over your favorite pasta (Angel Hair Pasta in this case).

We topped the whole thing with a little grated parmesan cheese, and some chili crisp (because people are putting chili crisp on EVERYTHING these days).

Ryan Richards from the “Beer, Cheese and Beyond Fest” joined us…and brought with him a West Coast Style non-alcoholic IPA from Untitled Art to pair with the pasta.  The Beer, Cheese and Beyond Fest is on Saturday at the Alliant Energy Center!