Oyster Linguini

Yield 6-8 servings
16 ratings


2 tablespoons unsalted butter

4 cloves garlic, minced

1 cup baby bella mushrooms, thinly sliced

2 cups heavy cream

6 stalks asparagus, sliced thin on the bias

2 teaspoons black pepper, finely ground

1 pint oysters, oyster liquor reserved

1 cup Pecorino Romano cheese, grated

1 pound linquine pasta, cooked

Toasted bread crumbs for garnish


  1. In a large skillet, melt the butter over medium heat and sauté the garlic for 2 minutes.
  2. Add the sliced baby bella mushrooms, and sauté for another 2 minutes.
  3. Add the oyster liquor and heavy cream and cook until reduced by half.
  4. Add the asparagus and oysters to the reduced sauce, and simmer for 3 to 4 minutes to begin cooking the oysters.
  5. Stir in the Pecorino Romano cheese and stir continuously.
  6. Toss in the linguine and combine it with the sauce.
  7. Sprinkle the toasted bread crumbs on top as a garnish.


Ingredients used in this recipe