Oysters With Linguine

Name: Oysters With Linguine
Ingredients: 6 scallions, chopped; 2 tablespoons chopped parsley; 2 tablespoons minced garlic in oil; 2 or 3 tablespoons olive oil; Freshly ground black pepper to taste; Crushed red-hot pepper to taste; 2 teaspoons Dijon-style mustard; 23 cup dry white wine; 3 tablespoons flour; 2 pints shucked oysters, liquor reserved; 2 12-ounce cans corn niblets; 12 to 16 ounces fresh or dried linguine; 3/4 cup grated cheddar cheese

13 ingredients

8 steps

Ingredients

6 scallions, chopped
2 tablespoons chopped parsley
2 tablespoons minced garlic in oil
2 or 3 tablespoons olive oil
Freshly ground black pepper to taste
Crushed red-hot pepper to taste
2 teaspoons Dijon-style mustard
23 cup dry white wine
3 tablespoons flour
2 pints shucked oysters, liquor reserved
2 12-ounce cans corn niblets
12 to 16 ounces fresh or dried linguine
3/4 cup grated cheddar cheese

Directions

1

Bring 3 or 4 quarts of water to boil in a covered pot for linguine.
2

Saute scallions, parsley and garlic in hot oil over medium heat until softened.
3

Season with peppers, and add mustard and wine; reduce heat and cook slowly for a minute or two.
4

Mix flour with enough of the reserved oyster liquor to make a paste.
5

Add the paste and remaining liquor to pan and cook, stirring, until the mixture thickens a little.
6

Add oysters and corn with liquid from can; cook 3 or 4 minutes over moderate heat, just until oysters begin to curl.
7

Cook linguine in boiling water according to package directions for dried, or about one minute for fresh.
8

Serve oyster sauce over linguine, sprinkled with cheese.