Oysters over Angel Hair

Randy Mayor; Lydia DeGaris-Pursell

It may seem an unusual combination, but the green onions, garlic, and Parmesan cheese go beautifully with the oysters in this delicate pasta dish. It received raves in our Test Kitchens.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 470
  • Calories from fat: 28%
  • Fat: 14.5g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 2.3g
  • Protein: 24.4g
  • Carbohydrate: 58.9g
  • Fiber: 2.3g
  • Cholesterol: 100mg
  • Iron: 14.7mg
  • Sodium: 450mg
  • Calcium: 223mg

Ingredients

  • 3 tablespoons olive oil
  • 1 cup sliced green onions
  • 1/2 cup chopped fresh parsley
  • 3 garlic cloves, minced
  • 4 cups standard oysters (about 3 [12-ounce] containers), drained
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon black pepper
  • 6 cups hot cooked angel hair (about 14 ounces uncooked pasta)
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese

Preparation

  1. Heat oil in a large nonstick skillet over medium heat. Add onions, parsley, and garlic; cook 8 minutes or until tender, stirring frequently. Add oysters; reduce heat, and cook 5 minutes or until edges of oysters curl. Stir in lemon juice, salt, and peppers. Add pasta and cheese; tossing well to coat.
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