When I made the chargrilled oysters I could not help but think about turning them from an appetizer/starter into a meal and the perfect way to do so was to use all of the flavours of chargrilled oysters in a pasta! Really the flavours of chargrilled oysters are very similar to those of shrimp scampi except with oysters in place of shrimp along with a few Cajun/Creole flavours. The sauce is pretty simple with a butter base followed by garlic, some wine or seafood stock, lemon juice and then some Worcestershire sauce, plenty of cheese and a hit of cayenne for some heat; it literally takes less time to make than it takes to cook the pasta. Since chargrilled oysters are grilled, I topped the pasta off with some more cheese and threw it under the broiler for a few minutes to melt the cheese and get it all nice and golden brown. I served the chargrilled oyster pasta along with some actual chargrilled oysters and some bread to mop up any remaining sauce from the plate. This is definitely one tasty pasta dish and it’s perfect for a special dinner for two like Valentine’s Day!
Top the pasta with more cheese and broil until melted and golden brown, just like in chargrilled oysters!
Chargrilled Oyster Pasta
A buttery, garlicky and lemony oyster pasta with flavours based on the New Orleans chargrilled oysters.
- 4 ounces linguine (or other pasta) (gluten free for gluten free)
- 2 tablespoons butter
- 2 cloves garlic, chopped
- 1/2 cup seafood stock or clam juice or white wine or broth
- 2 tablespoons lemon juice (~1/2 lemon)
- 2 teaspoons Worcestershire sauce
- 24 fresh oysters, shucked
- 1 cup pecorino romano or parmigiano reggiano (parmesan), grated
- salt, pepper and cayenne to taste
- 1 tablespoon parsley, chopped
- 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.
Option: Add a few drops of liquid smoke for the smoky chargrilled flavour.
Option: Skip step 3 if you want.
Option: Serve with a side of chargrilled oysters!