Oysters over Angel Hair

1 Review
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Randy Mayor; Lydia DeGaris-Pursell
Yield
6 servings (serving size: 1 1/3 cups)
November 2001
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 470
  • Caloriesfromfat 28%
  • Fat 14.5g
  • Satfat 3.7g
  • Monofat 6.3g
  • Polyfat 2.3g
  • Protein 24.4g
  • Carbohydrate 58.9g
  • Fiber 2.3g
  • Cholesterol 100mg
  • Iron 14.7mg
  • Sodium 450mg
  • Calcium 223mg

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

sigmaration
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

Redwingsgirl514
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.