Oyster Pasta

by Chef

Serves: 4


2 quarts water (reserve 2 cups pasta water) 1 tablespoon kosher salt
1 pound dried linguine or spaghetti
1/3 cup extra virgin olive oil

1/2 cup chardonnay
2 tablespoons minced garlic
1/2 teaspoon freshly cracked black pepper
1 tablespoon nely chopped at-leaf parsley
2 pints freshly shucked Gulf oysters in their liquor 1/4 pound grated fresh Parmesan Reggiano


Strain the oysters and reserve the liquor. Fill a 3-quart soup pot with 2 quarts of water and add the salt. Cover the pot and bring the water to a rapid boil. Uncover, add the pasta, stir and cook for 3 to 5 minutes, or until the pasta becomes tender but is rm to the bite (al dente). Start testing the noodles for doneness by removing a strand after the rst 3 minutes.

Place a large skillet over medium-high heat. Add olive oil, wine, garlic, pepper and parsley. Increase heat and bring to a boil, add the oyster liquor, 2 cups pasta water, and the oysters. Reduce heat to medium and simmer for 2 minutes, or until the edges of the oysters begin to curl. Transfer the cooked, drained pasta to the skillet and toss to absorb the broth. Add two-thirds of the grated Parmesan and stir into the hot pasta to melt and coat them. Taste, and adjust seasoning with salt and pepper. Transfer the pasta and oysters to a dish, and then arrange oysters on top of pasta. Any remaining sauce in skillet let reduce until slightly thickened and spoon over the top of each pasta plate. Serve immediately with remaining grated Parmesan.