Tomato & Oyster Pasta Shells with Prosciutto Crisps

  •  12, 17, 2015
  • Category Cold & Virus
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Tomato & Oyster Pasta Shells with Prosciutto Crisps
Author: 
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.
Ingredients
Pasta:
  • 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
Crumb Topping:
Bacon Crisps:
  • 1 oz. Prosciutto De Parma, cut paper thin
Instructions
  1. Preheat oven to 350°F. Lightly grease four individual mini oval cocotte dishes, ramekins or mini casserole dishes.
  2. (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.
  3. 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.
  4. 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.
  5. Divide mixture evenly into the prepared cocotte dishes.
  6. (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.
  7. Bake cocottes for 30-35 minutes or until breadcrumbs are golden and pasta is soft. Remove from oven.
  8. Place prosciutto slices on a cookie sheet and bake in the oven until crisp (4-5 minutes). Remove and cool.
  9. Serve warm cocottes topped with crisped strips of prosciutto.
Notes
PER PORTION: 417 Calories; 15g Fat; 14g Protein; 63g Carbohydrate; 9g Dietary Fiber; 29mg Cholesterol; 838mg Sodium.

 

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