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Bacon Oyster Fettuccine Alfredo

Recipe of the Week
Bacon Oyster Fettuccine Alfredo
Recipe submitted by Aaron.
Serves 4ppl
(No opening of oysters required!)
-25 oysters
-12 oz egg fettuccine 
-2 tablespoons butter
-2 tablespoons olive oil
-1 lemon cut into quarter wedges
-5 cloves garlic finely chopped 
-1 3/4 cup milk
-6 slices of bacon cooked crispy to crumble 
-Alfredo Sauce either homemade or in a prepared packet. 

1. Rinse Oysters
2. Add 1 1/2 to 2 inches of water to a pot with a steamer in it, or use a double boiler steamer. Bring to a boil, add oysters. Boil for 5-10 minutes until shells open. 
3. Remove from heat, drain, and strain the oyster juice, and set aside.
4. Add Olive Oil and Garlic to a small saute pan and quickly saute garlic. Then pour out oil and garlic into a bowl.   
5. Open shells, removing the oyster meats.
6. Put the oyster meats in the bowl with the garlic and oil giving them a quick toss mix. 
6. Cook the bacon until crispy and crumble
7. Boil the fettuccine in water with a cup of oyster juice, and keep warm in a colander with a small amount of butter. Pro-tip any extra juice freeze it and use it as a stock!
8. Warm alfredo sauce in a large saucepan. If you have made homemade alfredo sauce use a double boiler.
9. In a large pot add cooked fettuccine and half of the oyster and oil garlic mixture toss and then add the other half and toss. 
10. Slowly add alfredo sauce while gently tossing the fettuccine until appropriately saucy. ;)
 
Plate and crumble the bacon on top of the pasta. Stir lightly. Serve with Parmesan cheese and lemon wedge and black pepper to taste. 

Sorry, no picture of the plated dish this week.