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Linguine with Oysters



  • 1/4 cup butter
  • 5 shallots, minced
  • 1 clove garlic, lightly crushed
  • 1 pint small fresh oysters, drained
  • 3 scallions, minced
  • 2 tablespoons fresh parsley, minced
  • 1/2 pound linguine, cooked al dente
  • Salt
  • Freshly-ground black pepper


  1. Melt butter in a large skillet over medium heat. Add shallots and garlic and sauté until garlic is golden.
  2. Discard garlic. Continue cooking until shallots are soft, about 5 minutes.
  3. Add oysters and liquid, scallions and parsley. Reduce heat and simmer until oysters are heated through, but still slightly soft, about 3 minutes.
  4. Add pasta and toss to combine.
  5. Season with salt and pepper to taste and serve immediately!

Serves 2 as a main course or 4 as a first course.


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