Lemon linguine with smoked oysters

Prep 10 min
Total 15 min
Serves 4



225 g
linguine pasta
2 85-g cans
smoked oysters, preferably in cottonseed oil, coarsely chopped
garlic cloves, minced
1/2 tsp
fennel seeds, optional
2 cups
1/2 cup
grated parmesan
1/4 cup
chopped parsley
1/4 tsp
1 tbsp
1 tbsp


  • 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.


Calories 337, Protein 17 g, Carbohydrates 48 g, Fat 8 g, Fibre 3 g, Sodium 615 mg.

Prep Tip

Using oysters not packed in cottonseed oil? Sub 2 tbsp salted butter for oil.

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