Whole Wheat Linguini with Oysters, Mushrooms, Beans and Bread Crumbs


Courtesy of Dai Due Camp Chef Morgan Angelone
Photography by Knoxy

Fairly difficult

Whole Wheat Linguini with Oysters, Mushrooms, Beans and Bread Crumbs


For 4 Person(s)


  • For the pasta*:
  • 4 1/2 cups whole wheat flour (or 2¼ c. each, whole wheat and all-purpose)
  • 1 egg
  • 1 pinches salt
  • 1 cups water
  • For the oyster butter:
  • 2 cloves garlic, minced
  • 1/2 small onion, finely diced
  • 6 tablespoons unsalted butter
  • Salt and pepper, to taste
  • 2 fresh-shucked oysters and their liquor
  • 1 tablespoons lemon juice, plus more to taste (or champagne vinegar)
  • 1 ounces water
  • For the remainder:
  • 6 ounces fatty bacon, cut into strips
  • 2 slices day-old bread, pulsed in a food processor until crumbly
  • 8 ounces green beans or Chinese long beans, cut into 1-in. pieces
  • 2 cups heavy cream
  • 6 ounces mushrooms, such as oyster mushrooms, wiped clean, sliced
  • 4 fresh-shucked oysters, sliced in half if large
  • 4 tablespoons chopped parsley
  • 2 tablespoons chopped fresh tarragon
  • Black pepper, optional

Whole Wheat Linguini with Oysters, Mushrooms, Beans and Bread Crumbs Directions

  1. Make the pasta. In a mixer, combine all the pasta ingredients and mix with the paddle attachment until mostly combined. You may need more liquid or flour if the dough feels too wet or dry. Turn out onto a floured work surface and knead 5 to 10 minutes, until smooth. Set aside to rest under a dishtowel for 30 minutes.
  2. Make the oyster butter. Cook the garlic and onion in the butter on medium heat for 2 minutes with a pinch each of salt and pepper. Add the oysters and gently sauté for 1 minute. Remove from the heat. Transfer everything to a blender or food processor and purée  until smooth, adding more oyster liquor if you want to intensify the flavor. Set aside.
  3. Cook the bacon on low heat, stirring occasionally, to render the fat and crisp the bacon. Strain and reserve the fat. In a bowl, mix most of the bacon fat with the crumbs, using your fingers. Transfer to a sheet pan and toast in a 300° oven until golden and set aside.
  4. Blanch the beans in boiling, salted water until just cooked, about 5 minutes. Cool in ice water, strain and set aside.
  5. Roll and cut the fresh pasta. Divide the dough into 2 pieces (I like to press each piece with a rolling pin first to get it flattened a bit before I begin using the pasta machine). Run each piece through the machine to make sheets. Dial the size down after each pass to roll it incrementally thinner (to approximately 1mm in thickness). Cut the sheets into 8-inch lengths. Using a linguini-cutting attachment, run the sheets through to cut into strands. Place on a dishtowel. Bring 4 quarts of salted water to a boil.
  6. *If using dried pasta, cook 1 pound of whole wheat linguini in salted water to just before al dente. Drain and reserve ½ cup of the cooking water.
  7. Make the sauce. Heat the cream in a heavy-bottomed pan over medium heat to reduce it by half. Put the remaining bacon fat in a skillet and sauté the mushrooms on medium-high heat until they sweat. Add the blanched beans, oysters and the oyster butter. Add the reduced cream and reduce the heat to a very low simmer. Drop the fresh pasta into the boiling water a little at a time, keeping the water at a boil. Stir and cook for 5 to 6 minutes. Reserve ½ cup of the cooking water.
  8. Strain and stir the pasta into the simmering sauce. Chop and add the bacon, parsley and tarragon and simmer together for about 1 minute. The pasta should be coated in the thickened sauce. If it’s runny, continue to simmer. If it’s too thick, add some pasta water to thin it out. Top each portion with the bacon-fat bread crumbs and cracked black pepper.

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