Randy Mayor; Lydia DeGaris-Pursell
6 servings (serving size: 1 1/3 cups)

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.

How to Make It

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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Ratings & Reviews

It's a keeper for us

March 01, 2018
I cook for my parents in exchange for no rent. I've only had oysters fried or in a stew, so this looked appealing. While my measurements were probably off because I halved the recipe and had to eyeball some ingredients, I will make it again. Though given how sparse my oysters were in the pasta (could be because it wasn't measured, but I should have ended up using much less pasta, I thought), I'm probably going to use this as a side dish. Yes, the oyster flavor was great, but if I'm gonna eat something like oysters, I want more oysters. There was too much pasta. Though I don't like heavy sauces on my pasta, so this will work as a pasta side to serve along side a seafood main course.

sigmaration's Review

December 31, 2008
This was a good recipe that we'll probably make again. Our oysters were pretty large, so the amount seemed out of proportion with the pasta. I think next time I'll cut the oysters in half or use less pasta. I was concerned that the oysters gave off too much liquid as they cooked, but stirred the pasta in the oyster mixture, and that coated the pasta with oyster flavor. I'll probably make a few changes, but I will make this recipe again.