Smoked Oyster and Tomato Pasta ~
~ Skirt in the Kitchen ~
In a heavy pot, dump in 28 ounces whole stewed tomatoes; tender. Add fresh herbs of basil, cilantro, and flat leaf parsley; tear leaves. Heat, begin cooking. Get the tomatoes warm before breaking with a spoon or a “twist” cooking utensil.
Immediately add whole smoked oysters, 3.75 ounces (Crown Prince); stir in all the cottonseed oil.
Add 1 more 28-ounce can whole tomatoes, break apart when heated. Add kosher salt and freshly ground black pepper, 1 Vidalia onion, chopped pickled jalapenos, 2 cloves chopped garlic. Melt smoked Gouda cheese to measure 1/8 cup, stir in; also a dash of liquid smoke, add.
Coat 1 pound cooked al dente angel hair pasta into the liquid smoked sauce.
Serve with Parmesan and Romano cheese sprinkled or grated on top.
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