Oysters over Angel Hair

I love this dish. I use oysters or shrimp. I also leave off the salt and use Tony's cajun seasoning. I add a dash of red pepper and a little extra garlic. Usually adjust serving to two. I don't measure much. Thanks for doing the recipe.

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.

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.