Ingredients

serves 4

　　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

　　

Step 1

Bring a large pot of water to a boil. Meanwhile, heat oil in a large saucepan over medium-high heat. Add chorizo. Cook, stirring, until crisp, about 3 minutes. Transfer to a plate lined with paper towels, and let drain. Wipe out pan.

　　

Step 2

Melt butter in the pan over medium heat. Add flour, spices, and 1 teaspoon salt. Cook, whisking constantly, 3 minutes (do not brown). Add sherry, and cook, whisking, 1 minute. Whisk in cream and oyster liquor. Bring to a simmer, and whisk until thick, about 3 minutes.

　　

Step 3

Add salt to boiling water; add pasta, and cook until al dente. Drain. Add oysters to sauce; gently poach until just cooked through, 1 to 2 minutes. Add pasta; toss. Divide among plates. Top with chorizo; sprinkle with orange zest.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.