Some strange part of my brain always makes me hungry for things that are out of season. Thus it is that I am completely obsessed with all things of the Oyster persuasion. And while I also realize that oysters are in season with now, the "fresh" Oysters out there, like the ones at "Whole Paycheck", are expensive. Consequently, I have deemed it necessary to break into my "emergency stores" and go with the canned variety for this particular dish... at least this time.
I have to admit that I actually kind of like the canned oysters. I got use to having to use them while living in San Diego for 14 years. Simply because I could never find any fresh oysters that didn't smell kind of funky, and I am really picky about my shellfish. If it's questionable in ANY way... Forget about it.
The trick with canned oysters is making sure you do not cook them again. The canned oysters simply need to be warmed, or they will turn into little super balls bouncing around your kitchen. Not tasty.
Conchigli y Crema Ostrica
(Shells in Oyster Cream)
16 oz Medium Shells, Elbow Macaroni or other medium pasta shape
1 TB olive oil
1 Garlic clove, chopped
1 Shallot, minced
2 8-oz (227g) cans Oysters, juice reserved (or, 18-24 fresh petite "olympia" oysters, shucked with liquor reserved)
3 oz Pinot Grigio or other white wine
optional - Clam juice – Enough mixed with oyster liquor to make 6 oz (You only need this if using fresh oysters)
4 oz Heavy Cream
10 oz fresh Arugula, washed, hard stems removed
White pepper to taste
Open the Oyster cans and reserve 6 ounces of the juice.