Best 3 Oysters With Linguine Recipes

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Oysters with linguine is a classic Italian dish that combines the flavors of the sea and the land. With a combination of fresh briny oysters, tender linguine, a savory and flavorful sauce, the dish is a delight to the senses. If you're looking to impress your friends and family with a special meal, or simply want to enjoy a delicious and satisfying pasta dish, oysters with linguine is the perfect choice.

Let's cook with our recipes!

GRILLED OYSTERS WITH LEMON DILL BUTTER



Grilled Oysters with Lemon Dill Butter image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 8

8 tablespoons (1 stick) unsalted butter, at room temperature
1 teaspoon minced garlic
1 teaspoon minced dill
1/2 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
24 large fresh oysters on the half shell
Sea salt or fleur de sel

Steps:

  • Heat a charcoal or gas grill. If using charcoal, make sure you have a full layer of hot coals on the grate.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, garlic, dill, lemon zest, lemon juice, 3/4 teaspoon kosher salt and 1/4 teaspoon pepper.
  • Place the oysters (oyster-side up!) on a platter. With two small spoons, place a small dollop (about 1 teaspoon) of the herbed butter on each oyster. Place lightly crinkled sheets of aluminum foil loosely on the grill grates. Place the oysters on the foil, making sure they're level so the butter doesn't spill out. (The foil keeps the oyster shells from tipping over.) Cover the grill with the lid, making sure the vents are open, and cook for 2 to 3 minutes, until the butter comes to a simmer and the oysters are just heated through. Sprinkle with sea salt and serve hot.

OYSTERS WITH LINGUINE



Oysters With Linguine image

Provided by Marian Burros

Categories     dinner, lunch, pastas, main course

Time 17m

Yield 4 servings

Number Of Ingredients 13

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
2/3 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

Steps:

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

Nutrition Facts : @context http, Calories 898, UnsaturatedFat 14 grams, Carbohydrate 121 grams, Fat 26 grams, Fiber 9 grams, Protein 41 grams, SaturatedFat 7 grams, Sodium 772 milligrams, Sugar 9 grams, TransFat 0 grams

OYSTER MUSHROOM PASTA



Oyster Mushroom Pasta image

This is so easy and so delicious. Oyster mushrooms are poached in butter and cream and tossed with pasta, Parmesan cheese and green onions. Mmmmmmmm!

Provided by TJ Lombard

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 45m

Yield 4

Number Of Ingredients 8

1 (16 ounce) package linguine pasta
½ cup butter
1 pound oyster mushrooms, chopped
⅓ cup chopped fresh parsley
salt and ground black pepper to taste
⅔ cup heavy whipping cream
4 green onions, chopped
¼ cup Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and transfer to a serving bowl.
  • Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until tender and lightly browned, about 5 minutes. Stir in parsley, salt, and black pepper; cook until flavors combine, about 1 minute. Pour in heavy cream. Bring to a gentle boil; cook until sauce thickens slightly, about 5 minutes.
  • Pour sauce over pasta in the serving bowl; toss to combine. Add green onions and Parmesan cheese; toss until combined.

Nutrition Facts : Calories 818.6 calories, Carbohydrate 91.6 g, Cholesterol 119.7 mg, Fat 42.2 g, Fiber 7 g, Protein 22.1 g, SaturatedFat 25.2 g, Sodium 325.1 mg, Sugar 5.5 g

Tips:

  • Use fresh, high-quality ingredients: Fresh oysters are essential for this dish, as they will have a briny, sweet flavor. Linguine is a good choice of pasta because it is thick enough to hold the sauce and oysters, but not so thick that it becomes heavy.
  • Cook the oysters quickly: Overcooking oysters will make them tough and rubbery. Cook them for just a few minutes, until they are barely cooked through.
  • Make sure the sauce is flavorful: The sauce for this dish should be flavorful and rich. Use a good quality white wine, and add plenty of garlic, shallots, and herbs.
  • Serve the dish immediately: Oysters with linguine is best served immediately, while the oysters are still hot and juicy.

Conclusion:

Oysters with linguine is a delicious and elegant dish that is perfect for a special occasion. It is easy to make, and the results are sure to impress your guests. Whether you are a seafood lover or just looking for something new to try, I highly recommend this dish.

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