Italy is a land filled with literally thousands of intriguing recipes, especially those containing shellfish. This is because Italy is essential an elongated peninsula extending into the Mediterranean Sea.
Oysters Paglia e Fieno is a perfect example of Italy’s unique cuisine. Its name literally means “Straw and Hay Oysters”. But have no fear. There is no hay or straw on the diner’s plate, only pasta tinted yellow and green by onion skins and spinach leaves.
The dish originally hails from the Lazio provence, a region largely facing onto the Sea. Tide fresh oysters, petit peas and crispy bits of prosciutto in a simple Parmesan cream sauce make this a perfect harvest dish for the fall.
Paglia e Fieno Recipe
- ½ lb yellow fettuccine (linguine, tagliatelle, or pappardelle may be substituted)
- ½ lb green-colored pasta of the same type as the yellow pasta
- 1 pint Taylor Shucked Oysters
- 3 tbsp butter
- 1 tbspolive oil
- 1 small onion, chopped fine
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup fresh peas
- 4 to 6 oz prosciutto
- ½ cupPecorino Romano cheese, grated — more for serving
- Salt and pepper, to taste
- Fresh parsley, chopped — for garnish
- Bring a large pot of water to the boil for cooking the fettuccine.
- Cook pasta is just shy of al dente.
- Reserve 1 cup of the pasta water.
- Heat oil and butter in a large, deep frying pan over med-high heat.
- Add onion and sauté until translucent, about 5 to 8 minutes.
- Add shucked oysters.
- Add garlic and continue to cook for another minute.
- Add heavy cream and simmer a few minutes until slightly reduced.
- Add the prosciutto and peas, stirring till well-combined.
- If sauce becomes too thick, thin with reserved pasta water.
- Cook until pasta is just shy of al dente and peas are sufficiently cooked.
- Check seasoning
- Add the cooked pasta to the frying pan.
- Stir well.
- Thin with reserved pasta water as needed.
- Add grated cheese.
- Mix thoroughly
- Transfer to serving platter.
- Garnish with grated cheese, parsley, and cracked pepper.