Chesapeake Oyster Linguine with White Wine & Lemon
Rated 5.0 stars by 1 users
Cuisine
American • Coastal • Chesapeake Bay
Author:
Rick Barlow
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
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24 fresh 3 Hands Oyster Company oysters, shucked
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12 ounces linguine
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3 tablespoons unsalted butter
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2 tablespoons extra virgin olive oil
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4 garlic cloves, minced
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½ teaspoon crushed red pepper flakes, (optional)
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¾ cup dry white wine, (Sauvignon Blanc or Pinot Grigio)
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1 lemon, Juice of
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1 teaspoon lemon zest
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½ cup freshly grated Parmesan cheese
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¼ cup chopped fresh parsley
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Salt, to taste
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freshly cracked black pepper, to taste
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Lemon wedges, for serving
Directions
Bring a large pot of salted water to a boil and cook linguine until al dente. Reserve ½ cup pasta water before draining.
While the pasta cooks, heat butter and olive oil in a large skillet over medium heat.
Add garlic and crushed red pepper flakes. Cook for 30–45 seconds until fragrant.
Pour in the white wine and simmer for 3–4 minutes until slightly reduced.
Stir in the lemon juice and zest.
Add the oysters and cook gently for about 2–3 minutes. Do not overcook.
Add the cooked linguine and toss everything together.
If needed, add a splash of reserved pasta water until the sauce lightly coats the pasta.
Stir in Parmesan cheese and chopped parsley.
Season with salt and freshly cracked black pepper.
Serve immediately with extra Parmesan, parsley, and fresh lemon wedges.