Oysters with Tagliolini

Fresh tagliolini pasta tossed with succulent oysters, melted butter, chives, and a touch of lemon and vinegar.

Dinner Quick Italian Seafood Pasta Oysters

Estimated Nutrition

Calories

340.6

kcal / serving

1362.4 kcal total

Carbs

38.6g

per serving

154.5 g total

Fat

14.7g

per serving

58.8 g total

Protein

13.6g

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

White Wine Vinegar

Dairy

Butter

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

200

Tagliolini Pasta

preferably fresh

NutsSeeds

bunch

Chive

finely chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

Seafood

piece

Oyster

preferably Colchester oysters

Method

Serve the dish immediately.

Bring a pan of salted water to the boil.

Stir for two minutes over heat to warm the oysters through.

Combine the pasta, butter, oysters, oyster water, chives, vinegar, and lemon juice in the pan.

Boil the pasta for two minutes or until cooked, then drain while reserving some water.

Gently melt the butter in a large saucepan.

Shuck the oysters, halve the flesh, and reserve them in their own liquid.