Lemon linguine with smoked oysters
Photo, Erik Putz.
Dress up a weeknight dinner with this lemony pasta dish.
2 85-g cans
, preferably in cottonseed oil, coarsely chopped
- COOK pasta following package directions, 6 to 8 min.
- DRAIN oysters, reserving oil, and coarsely chop.
- HEAT a large frying pan over medium-high. Add 2 tbsp oil from smoked oysters, then garlic and fennel seeds. Cook for 1 min. Stir in oysters and spinach. Cook until spinach starts to wilt, 1 min.
- STIR in pasta, parmesan, parsley, salt, lemon zest and juice until combined.
Using oysters not packed in cottonseed oil? Sub 2 tbsp salted butter for oil.
Nutrition (per serving)
- 17 g,
- 48 g,
- 8 g,
- 3 g,
- 615 mg.