Recipe by Silvia Baldini — Bring some zing to your autumn and winter cooking with a squeeze of citrus in this creamy bowl of spaghetti topped with briny and sweet oysters.
I’m using lemons in this ridiculously simple and comforting pasta dish, but limes would work well too. The creamy base is a simplified beurre blanc that plays well with the sharpness of the lemon, the texture and taste of the capers and with the crunchiness of the breadcrumbs.
You can also substitute the oysters with shrimps, clams or squid or omit the seafood completely and enjoy this incredibly bright and creamy pasta on its own.
| Servings | Prep Time |
| 4 people | 15 minutes |
| Cook Time |
| 10 minutes |
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Recipe by Silvia Baldini — Bring some zing to your autumn and winter cooking with a squeeze of citrus in this creamy bowl of spaghetti topped with briny and sweet oysters.
I’m using lemons in this ridiculously simple and comforting pasta dish, but limes would work well too. The creamy base is a simplified beurre blanc that plays well with the sharpness of the lemon, the texture and taste of the capers and with the crunchiness of the breadcrumbs.
You can also substitute the oysters with shrimps, clams or squid or omit the seafood completely and enjoy this incredibly bright and creamy pasta on its own.
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Ingredients
- 2 medium shallots, peeled and finely chopped
- 1/4 cup (60ml) dry white wine
- 1/2 cup (115 g) butter, cut in to cubes
- 1 medium lemon zest and the juice
- 12 fresh oysters
- 1 pound (454g) spaghetti
- 2 tablespoons capers in brine, rinsed and drained
- 1 handful fresh flat leaf parsley, roughly chopped
- 1/2 cup sourdough toasted breadcrumbs any old crusty bread will do
- 2 tablespoons extra virgin olive oil
- sea-salt
Servings: people
Instructions
- In a small pan over medium heat mix the shallots with the wine and a splash of water. Simmer down until almost no liquid is left. Whisk in the butter, one cube at the time to create a smooth custard like emulsion, whisk in the lemon juice and the zest and season with salt. Keep warm.
- Shuck the oysters. Place a shallow pan on medium heat. Add the liquor from the oysters and ¼ cup of water, bring to a boil then reduce to a simmer. Gently put the shucked oysters in the liquid and poach for 1 minute until the sides gently curl. Drain and set the oysters aside.
- Heat a frying pan on a medium-high flame, then tip in the breadcrumbs and fry, tossing or stirring regularly, for seven to 10 minutes, until golden and crisp.
- Meanwhile, bring a large pan of salted water to a boil and cook the spaghetti until al dente. Drain, then toss with the lemon sauce, the capers and the flat leaf parsley. Serve at once topped with the toasted and fried breadcrumbs and the steamed oysters.
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