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

Chives

finely chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

Seafood

piece

Oysters

preferably Colchester oysters

Method

Bring a pan of salted water to the boil.

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

Gently melt the butter in a large saucepan.

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

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

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

Serve the dish immediately.