Angel-Hair Pasta with Sauteed Oysters and Chorizo

Ingredients

• 3 tablespoons extra-virgin olive oil
• 4 ounces dried
• hot chorizo sausage
• thinly sliced into rounds
• 1/4 cup (1/2 stick) unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon paprika
• 1/4 teaspoon freshly ground white pepper
• Pinch of cayenne pepper
• Coarse salt
• 2 tablespoons sherry
• 1 1/4 cups heavy cream
• 2 dozen shucked fresh oysters
• plus 2/3 cup strained oyster liquor
• 8 ounces angel-hair pasta
• 1/4 teaspoon finely grated orange zest

Instructions

1. Bring a large pot of water to a boil.
2. Meanwhile, heat oil in a large saucepan over medium-high heat.
3. Add chorizo.
4. Cook, stirring, until crisp, about 3 minutes.
5. Transfer to a plate lined with paper towels, and let drain.
6. Wipe out pan.
7. Melt butter in the pan over medium heat.
8. Add flour, spices, and 1 teaspoon salt.
9. Cook, whisking constantly, 3 minutes (do not brown).
10. Add sherry, and cook, whisking, 1 minute.
11. Whisk in cream and oyster liquor.
12. Bring to a simmer, and whisk until thick, about 3 minutes.
13. Add salt to boiling water; add pasta, and cook until al dente.
14. Drain.
15. Add oysters to sauce; gently poach until just cooked through, 1 to 2 minutes.
16. Add pasta; toss.
17. Divide among plates.
18. Top with chorizo; sprinkle with orange zest.