Tagliarini with Totten Virginica Oysters, Prosecco, Chives, and Cream
Think of this dish as the upscale cousin of that old standby, linguine with clams. Sparkling and oysters are a natural and festive combination, and here they combine to create a quick, fabulous pasta. This dish is almost a lighter version of an oyster stew, with the oysters poached just until done, the sauce brightened with prosecco, and then served over a fresh tangle of tagliarini. This would make a nice addition to a New Year’s Eve menu, or make any winter supper feel like a holiday.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Set a pot of water to boil over high heat and add a small handful of salt.
Step 2
Shuck the oysters over a bowl to catch all their liquor. In a saucepan over high heat, combine the oyster liquor, prosecco, cream, and butter. Bring to a boil, then lower the heat and simmer until reduced by half. You should end up with 1/2 to 3/4 cup total liquid. Add the oysters and immediately turn off the heat, allowing the residual heat to gently poach the oysters while the pasta cooks.
Step 3
Add the pasta to the boiling water and cook for 2 to 3 minutes. Drain and add to the sauce. Add the chives, toss, and taste for seasoning. Serve in warmed bowls.
