• Cooking Time:
  • Servings:
  • Preparation Time:


I make this when I get tired of Linguini and Clams. Although the canned oysters work in a pinch, if you are lucky enough to live on the Oregon Coast, I recommend using fresh oysters.


  • 1 lb. Medium Shells, Elbow Macaroni or other medium pasta shape, uncooked
  • 1 TB olive oil
  • 1 cloves garlic, chopped
  • 1 Shallot Minced
  • 18 oysters, shucked, liquid reserved, or 2 4-oz. cans oysters SAVE JUICE!
  • 3 oz. white wine
  • Clam juice – Enough mixed with oyster juice to make 6 oz (You may not need it if using canned oysters)
  • 4 oz. Heavy Cream
  • 10 oz. fresh Arugala, washed, hard stems removed
  • 6 fresh basil leaves, chiffonade
  • Salt and white pepper to taste


  • Cook pasta according to package directions.
  • While pasta is cooking, heat oil in a Saute pan and sweat the shallots and garlic being careful not to burn the garlic.
  • Add oysters and pour white wine over.
  • Bring just to a boil.
  • Add oyster/clam juice and heavy cream, bring to a simmer and cook for 3 more minutes.
  • When pasta is done, drain and pour into a large bowl.
  • Add the Arugala and then pour the oyster mixture over the top.
  • Toss until the heat from the pasta and the Oysters wilts the Arugala slightly.
  • Add basil, and salt and pepper to taste. Serve immediately.

Categories: Main Dish  Pasta  Shellfish  Stove 
© 2006-2017 BakeSpace, Inc. All Rights Reserved