Fettuccine With Oysters And Pernod

• 3/4 cup nonfat yogurt
• 1/4 cup reduced-fat ricotta
• 1 tablespoon cornstarch
• 2 tablespoons Pernod or dry vermouth
• 1 pint fresh oysters
• 1 large clove garlic
• 1 1/2 ounces very thinly sliced prosciutto (about 4 slices)
• 8 ounces fresh fettuccine
• 1/2 ounce Parmigiano Reggiano or 3 tablespoons coarsely grated
• 18 teaspoon salt
• Freshly ground black pepper to taste

1. Bring 3 quarts of water to boil in a covered pot for fettuccine.
2. In food processor, process yogurt and ricotta until smooth.
3. In a small cup, blend cornstarch thoroughly with Pernod to make smooth paste, and pour into yogurt-ricotta mixture.
4. Process briefly to mix.
5. Cut large oysters in thirds or halves, leaving small oysters whole.
6. Mince garlic.
7. Simmer oysters and garlic in a medium pot until edges of oysters begin to curl, just a few minutes.
8. Trim external fat from prosciutto, and cut remaining prosciutto into small dice.
9. Drain liquid from oysters, leaving oyster and garlic mixture in strainer.
10. Using the same pot, cook the yogurt mixture over medium heat until it begins to thicken, about one minute.
11. Stir in the prosciutto.
12. Cook fettuccine according to package directions.
13. Coarsely grate cheese.
14. Combine oysters with "cream" sauce, and season with salt and pepper.
15. Drain the fettuccine, top with oyster mixture and sprinkle with the cheese.

nonfat yogurt, ricotta, cornstarch, fresh oysters, clove garlic, very, fresh fettuccine, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/8227 (may not work)