Fettuccine with Oysters, Spinach and Fennel
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INGREDIENTS Recipe for Basic Pasta Dough (or purchased) 2 tablespoons unsalted butter 1 head fennel, trimmed, cored and thinly sliced 4 scallions, trimmed and thinly sliced 1 pound fresh spinach, washed and stemmed 1 shallot, finely chopped ½ cup dry white wine 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried 16 oysters (about 1 pint) shucked, drained, the liquid reserved (about 2/3 cup) Roll out the dough and cut into fettuccine. Set the fettuccine aside while you prepare the sauce. (Or prepare bought fettuccine) In a heavy-bottomed skillet over medium-low heat, melt 1 tablespoon of the butter. Add the fennel and scallions, cover the pan, and cook the vegetables until they are tender – about 10 minutes. Meanwhile, blanch the spinach in 3 quarts of boiling water for 40 seconds. Drain the spinach and refresh it under cold water. Squeeze the spinach dry and separate the leaves. When the fennel and scallions finish cooking, add the spinach leaves to the skillet and remove from the heat. In a saucepan, combine the shallot, wine and half of the tarragon. Cook the mixture over medium-high heat until the liquid is reduced by half – about 5 minutes. Add the reserved oyster liquid and bring it to a simmer – about 3 minutes. Add the oysters to the pan and cook them just until their edges begin to curl – about 2 minutes. Reduce the heat to low to keep the oysters warm. Cook the fettuccine in 3 quarts of boiling water (if using fresh) with 1-½ teaspoons of salt. Start testing the pasta after 1 minute and cook it until it is al dente. Drain the pasta and transfer it to a large bowl. Swirl the remaining tablespoon of butter into the oyster sauce and combine the sauce with the pasta. Reheat the vegetables in the skillet and stir in the remaining tarragon, then add the vegetables to the pasta and oyster sauce. Toss well and serve immediately. Serves 4