Oyster Pasta! | IMMUNITY BOOSTER

Serves 4

Pasta with Oysters, Shallots, Garlic and Tomatoes

• 40 oysters, shucked + some juice

• 2 cups tomatoes, diced with juice

• 3 garlic cloves, finely chopped

• 3 shallots, finely chopped

• small handful of flat-leaf parsley, cut in chiffonade

• 1/2 cup parmigiano-reggiano, grated

• 1/2 lemon juice

• olive oil

• salt + ground black pepper

Cook your choice of pasta in boiling water. Set aside.

In a large pan, cook the oysters in a bit of olive oil for about 1 minute.

Add the shallots, garlic and parlsey. Cook on high heat for another minute.

Add the tomatoes and simmer for a couple of minutes. Season to taste with salt and pepper.

Top the pasta with the sauce, some parmesan, parsley and a squeeze of lemon juice.

via Weekend Oyster Bar.

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