Oysters & Pasta

We were trying to do something different with oysters and pasta last night, instead of the tried-and-true oysters in alfredo sauce.

We fried the oysters crusted with panko bread crumbs, to give them a bit of a crunch. The pasta (fresh fettuccine) was dressed with an artichoke, red pepper, and olive oil bruschetta sauce. Topped it all with crisp fried leek strips. Served with fresh-grated Parmigiano Reggiano.

Paired this with a McManus (California) viogner, an excellent match.