- Cook pasta in a large pot of boiling water according to package directions.
- Heat ond oil in a large skillet on high. Add green onions and pepper. Sauté for 1 minute or until tender but crunchy.
- Add wine and reduce for 2 minutes.
- Add tomatoes aysters and reduce by half (about 10 to 12 minutes).
- Garnish with basil if desired and season to taste.
- Serve on a bed of linguine.
Suggestion for substitution: This recipe can also be made with mussels.
CHEF’S SECRET
For a touch of spice, add a pinch of red pepper flakes to the sauce.
- Add some fresh thyme or rosemary with the tomatoes to infuse the sauce with rustic aromas.
- Add thinly sliced zucchini or spinach just before the end of cooking for a burst of colour and an additional nutritional boost.
- Add the oysters to the sauce just long enough for them to be warmed through but still juicy and tender to preserve their delicate texture and flavour.
The Pasta with Oysters and Tomatoes is a wonderful fusion of terrestrial and marine flavours, a culinary experience that is both rich and refreshing. This recipe features al dente linguine coated in a robust tomato sauce. Delicate fresh oysters add an exquisite touch of maritime freshness to the dish. White wine lends aromatic depth and a slight acidity that balances the tomatoes, while yellow bell pepper and green onions add a crunchy freshness. Each bite of this pasta is a delight—tender oysters perfectly complement flavourful tomato sauce and perfectly cooked pasta. Ideal for an elegant dinner or a sophisticated weeknight meal, this pasta promises to transport you to distant culinary horizons.