Restaurants›The Court of Two Sisters›Oyster & Oyster Pasta Recipe

Oyster & Oyster Pasta Recipe

Inspired by The Court of Two Sisters
Time30m
Serves4

Linguini, Gulf Oysters, Oyster Mushrooms, Fontina-Red Pepper Alfredo, Scallions, and Parmesan Cheese

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Method

Cooking Instructions

1

Prepare the Ingredients

Clean the Gulf oysters under cold water, and shuck them if necessary. Slice the oyster mushrooms and chop the scallions. Mince the garlic and dice the red bell pepper.

2

Cook the Pasta

In a large pot of salted boiling water, cook the linguini according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

3

Make the Alfredo Sauce

In a large skillet over medium heat, add the olive oil and sauté the minced garlic and diced red bell pepper for about 2-3 minutes until fragrant. Add the heavy cream and bring to a simmer. Stir in the Fontina cheese until melted and smooth, then add salt and black pepper to taste.

4

Add the Oysters and Mushrooms

Gently fold in the Gulf oysters and oyster mushrooms into the Alfredo sauce, cooking for another 3-4 minutes until the oysters are cooked through and the mushrooms are tender.

5

Combine Pasta and Sauce

Add the cooked linguini to the skillet with the Alfredo sauce. Toss to combine, adding reserved pasta water as needed to achieve the desired consistency.

6

Serve

Plate the pasta and top with chopped scallions and grated Parmesan cheese. Serve immediately.