Chargrilled Oyster Pasta

Chargrilled Oyster Pastan is a pescatarian main course. This recipe serves 2 and costs $2.57 per serving. One serving contains 578 calories, 27g of protein, and 25g of fat. A mixture of butter, garlic, worcestershire sauce, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Closet Cooking. 214 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 30 minutes. With a spoonacular score of 72%, this dish is good. If you like this recipe, you might also like recipes such as Chargrilled Oysters, Chargrilled Oysters, and John Dory Oyster Bar Oyster Pan Roast with Uni Butter Crostini.

Servings: 2

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

2 tablespoons butter

2 cloves garlic, chopped

2 tablespoons lemon juice ( - 1/2 lemon)

4 ounces linguine (or other pasta)

24 fresh oysters, shucked

1 cup pecorino romano or parmigiano reggiano (parmesan), grated

1 tablespoon parsley, chopped

salt, pepper and cayenne to taste

1/2 cup seafood stock or clam juice or white wine or broth

2 teaspoons Worcestershire sauce

Equipment:

oven

frying pan

Cooking instruction summary:

Start cooking the pasta as directed on package and when done drain reserving some of the water that the pasta was cooked in.Meanwhile, melt the butter in an oven safe pan over medium heat until frothing, add the garlic and cook until fragrant, about a minute, add the seafood stock, lemon juice, Worcestershire sauce, oysters, simmer until the oysters curl, about a minute, remove from heat and season with salt, pepper and cayenne to taste and mix in the parsley.When the pasta is cooked, toss it with the sauce and half of the cheese along with enough of the reserved pasta water to make a nice sauce, sprinkle on the remaining cheese and broil until the cheese melts and turns a nice light golden brown, about 2-3 minutes.

 

Step by step:


1. Start cooking the pasta as directed on package and when done drain reserving some of the water that the pasta was cooked in.Meanwhile, melt the butter in an oven safe pan over medium heat until frothing, add the garlic and cook until fragrant, about a minute, add the seafood stock, lemon juice, Worcestershire sauce, oysters, simmer until the oysters curl, about a minute, remove from heat and season with salt, pepper and cayenne to taste and mix in the parsley.When the pasta is cooked, toss it with the sauce and half of the cheese along with enough of the reserved pasta water to make a nice sauce, sprinkle on the remaining cheese and broil until the cheese melts and turns a nice light golden brown, about 2-3 minutes.


Nutrition Information:

Quickview
577k Calories
26g Protein
25g Total Fat
49g Carbs
13% Health Score
Limit These
Calories
577k
29%

Fat
25g
39%

  Saturated Fat
15g
98%

Carbohydrates
49g
16%

  Sugar
3g
4%

Cholesterol
70mg
24%

Sodium
1176mg
51%

Alcohol
6g
34%

Get Enough Of These
Protein
26g
53%

Selenium
51µg
73%

Calcium
638mg
64%

Zinc
8mg
60%

Phosphorus
495mg
50%

Manganese
0.71mg
35%

Vitamin B12
2µg
35%

Copper
0.69mg
34%

Vitamin K
35µg
34%

Vitamin A
922IU
18%

Magnesium
64mg
16%

Iron
2mg
14%

Vitamin B2
0.24mg
14%

Vitamin C
10mg
12%

Vitamin B6
0.21mg
10%

Potassium
331mg
9%

Fiber
1g
8%

Vitamin B3
1mg
7%

Vitamin B1
0.09mg
6%

Vitamin B5
0.6mg
6%

Folate
22µg
6%

Vitamin E
0.68mg
5%

Vitamin D
0.46µg
3%

covered percent of daily need
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Food Trivia

If improperly prepared, fugu, or puffer fish, can kill you since it contains a toxin 1,200 times deadlier than cyanide.

Food Joke

A man walked into the bar at a hotel that was hosting a convention of personal hygiene product salesmen. He sat down at a table with some of his fellow salesmen. Immediately one of the other salesmen says to him: "Hey Bill! We were just talking about you. Your territory sucks! Nobody was ever able to make a living in it before you. But now, you son-of-a-gun, you win the all-expense-paid trip to Vegas three years in a row, selling almost twice as much as anyone else in the whole Southwest region! How in the hell do you do it?" Bill replied, "Its easy! I take a big engraved silver bowl and fill it up with fresh dogcrap. Next I garnish it carefully with parsley sprigs, celery stalks, scallions, olives and thin-sliced red bell pepper rings. I take this to the airport and set it on a table on an elegantly embroidered white tablecloth. I serve samples on cocktail wafers to all who pass by. As soon as someone takes a bite they usually say 'Jesus Christ! This stuff tastes like CRAP!' I reply 'Yes sir! That's what it is! Would you care to buy a toothbrush?"

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