The timing in the recipe is important... everything has to be hot to blend at the end of the recipe.

Oyster Pasta

Shuck a quart of oysters (about 20-25 oysters)... save the liqueur (oyster juice).

Add the liqueur (oyster juice) .to cheese/butter sauce pan at about 0:20 minutes.

Start times are given in minutes.
Start times matter so that the final mixing of all ingredients are hot and will blend well at the end of the recipe.

Start Time 0:00
2 quart saucepan on LOW (1/10 or 2/10):
- 1/2 stick of butter
- 3 packs of neufchatel or cream cheese (each is 8 oz.)
DO NOT RUSH/PUSH or it will stick or burn... expect 40 minutes to become a sauce/liquid.
Once sauce is going to a liquid, season sauce with small amounts of cayenne, black pepper, whatever you like... personally I use 1/8 to 1/4
cup of garlic... 1/8 to cup of Texas Peter or Tabasco (you are not looking for heat, just flavor).
(NO OLD BAY seasoning or Habanero/Ghost)... oyster/pasta/cheese recipe it is a delicate flavor. Too much heat will overpower everything.
Old Bay overpowers everything. I never use with oysters.)

Time - 0:20
Start 2-3 gallons of water (salt and oil added) at the 20 minute mark on the sauce in a separate stock pot.
Add oyster liqueur to the cheese sauce that is still cooking in the cream cheese sauce pan.
Chip/chunk 1/4" nuggets of Country ham (8 ounces to 2 lbs (your call... a little or a lot)).
Open and drain a can of Le Sueur Early Sweet Peas. Kernel corn works also... OR baked/roasted green beans... asparagus etc. Any vegetable
you like… about 1 cans worth… two at the most.
You get the idea.

Time 0:35.
- With water boiling, cook 2 pounds of Angel hair pasta.
- Turn up heat on butter/cream cheese/oyster liqueur to 4/10 or 5/10 and stir some. Add liqueur (oyster juice) if you have not already done so

Time 0:38
Sauce is a smooth even liquid add the quart of oysters and dial back to LOW 2/10.
(DO NOT let oysters sauce/cheese cook more than 2-3 minutes... NEVER overcook an oyster).
Drain pasta and put in a large mixing bowl (12-15 quart) while HOT...
Pour the sauce in and stir completely immediately for 1+ minute.
- Plate pasta... then add peas/ham/corn etc. after.

SERVES 6-10 PEOPLE...

Tupperware leftover in 1/2 quart plastic. Eats cold the next day very well. Freezes great also.
Mussels, smoked fish, shrimp, scallops, or any type of chunked seafood works well also.
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