Oysters With Linguine Recipe

Name: Oysters With Linguine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 scallions, chopped; 2 tablespoons chopped parsley; 2 tablespoons minced garlic in oil; 2 or 3 tablespoons olive oil; Freshly ground black pepper to taste; Crushed red-hot pepper to taste; 2 teaspoons Dijon-style mustard; ⅔ cup dry white wine; 3 tablespoons flour; 2 pints shucked oysters, liquor reserved; 2 12-ounce cans corn niblets; 12 to 16 ounces fresh or dried linguine; 3/4 cup grated cheddar cheese

Servings: persons

6 scallions, chopped
2 tablespoons chopped parsley
2 tablespoons minced garlic in oil
2 or 3 tablespoons olive oil
Freshly ground black pepper to taste
Crushed red-hot pepper to taste
2 teaspoons Dijon-style mustard
⅔ cup dry white wine
3 tablespoons flour
2 pints shucked oysters, liquor reserved
2 12-ounce cans corn niblets
12 to 16 ounces fresh or dried linguine
3/4 cup grated cheddar cheese

1
Bring 3 or 4 quarts of water to boil in a covered pot for linguine.
2
Saute scallions, parsley and garlic in hot oil over medium heat until softened.
3
Season with peppers, and add mustard and wine; reduce heat and cook slowly for a minute or two.
4
Mix flour with enough of the reserved oyster liquor to make a paste.
5
Add the paste and remaining liquor to pan and cook, stirring, until the mixture thickens a little.
6
Add oysters and corn with liquid from can; cook 3 or 4 minutes over moderate heat, just until oysters begin to curl.
7
Cook linguine in boiling water according to package directions for dried, or about one minute for fresh.
8
Serve oyster sauce over linguine, sprinkled with cheese.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 scallions, chopped, 2 tablespoons chopped parsley, 2 tablespoons minced garlic in oil, 2 or 3 tablespoons olive oil, and more.

Yes, Oysters With Linguine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oysters With Linguine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions