Tagliarini with Totten Virginica Oysters, Prosecco, Chives, and Cream

1. 1

   Set a pot of water to boil over high heat and add a small handful of salt.

2. 2

   Shuck the oysters over a bowl to catch all their liquor.

3. 3

   In a saucepan over high heat, combine the oyster liquor, prosecco, cream, and butter.

4. 4

   Bring to a boil, then lower the heat and simmer until reduced by half.

5. 5

   You should end up with 1/2 to 3/4 cup total liquid.

6. 6

   Add the oysters and immediately turn off the heat, allowing the residual heat to gently poach the oysters while the pasta cooks.

7. 7

   Add the pasta to the boiling water and cook for 2 to 3 minutes.

8. 8

   Drain and add to the sauce.

9. 9

   Add the chives, toss, and taste for seasoning.

10. 10

    Serve in warmed bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.