Tomato & Oyster Pasta Shells with Prosciutto Crisps
Author: Chef Kelly Yorke
Serves: 4 portions
Zinc appears to help the immune system ward off colds and shorten the course of viruses. It increases the effectiveness of the white blood cells and T cells. And since oysters are very rich in zinc, this comforting pasta dish can provide an excellent dose of this essential trace element. For a gluten free option, use gluten-free pasta and gluten-free panko breadcrumbs.
- 2 Tbls. Olive Oil
- ½ cup Carrots, chopped small
- ½ cup Celery, chopped small
- ½ cup Onions, chopped small
- ½ cup Red bell pepper, chopped small
- 2 cups Tomato juice, low sodium, organic
- 1 cup Clam juice
- 6 oz. Pacific Oysters, fresh, raw (or)smoked
- 2 tsp. Old Bay Seasoning, low sodium blend
- 8 oz. Shell pasta, uncooked Ancient Harvest Organic Quinoa Pasta Shells, 8 oz. box
- ½ cup Panko bread crumbs Ian’s Gluten-Free Original Panko bread crumbs, 7 oz. bag
- 2 Tbls. Butter, melted
- 2 tsp. Dried Parsley
- 1 tsp. Old Bay Seasoning, low sodium blend
- 1 oz. Prosciutto De Parma, cut paper thin
- Preheat oven to 350°F. Lightly grease four individual mini oval cocotte dishes, ramekins or mini casserole dishes.
- (Pasta): In a heavy-bottomed skillet, heat the olive oil and sauté the carrots, celery, onions and bell pepper until the onions are soft and translucent. Remove from heat and reserve.
- In a separate small sauce pot heat the tomato juice, clam juice, clams and Old Bay seasoning. Bring mixture to a boil; reduce heat and simmer until oysters are fully cooked, (about 4-5 minutes). Remove from heat and transfer mixture to a blender and blend until smooth.
- Place the uncooked pasta shells in a mixing bowl. Pour the blended tomato and oyster sauce into the pasta and add the reserved sautéed vegetables; stir gently to combine.
- Divide mixture evenly into the prepared cocotte dishes.
- (Crumb Topping): In a small bowl mix together the breadcrumbs, melted butter, parsley and seasoning. Sprinkle mixture evenly among the top of each cocotte dish.
- Bake cocottes for 30-35 minutes or until breadcrumbs are golden and pasta is soft. Remove from oven.
- Place prosciutto slices on a cookie sheet and bake in the oven until crisp (4-5 minutes). Remove and cool.
- Serve warm cocottes topped with crisped strips of prosciutto.
PER PORTION: 417 Calories; 15g Fat; 14g Protein; 63g Carbohydrate; 9g Dietary Fiber; 29mg Cholesterol; 838mg Sodium.