adapted from Closet Cooking and Hama Hama Co.
- 4 oz linguine (or tagliatelle)
- 2 Tbsp butter
- 2 cloves garlic, chopped
- 1/2 C white wine or broth
- 2 Tbsp lemon juice (about 1/2 lemon)
- 2 tsp Worcestershire sauce
- 24 fresh oysters, shucked (or if you don't want to shuck them, use 1 pint freshly shucked ex-small Hama Hama oysters)
- 1 C pecorino romano or parmigiano reggiano (parmesan), grated
- salt, pepper and cayenne to taste
- 1 Tbsp parsley, chopped
Start cooking the pasta as directed on package and when done drain reserving some of the water that the pasta was cooked in.
Meanwhile, melt the butter in an oven safe pan over medium heat until frothing, add the garlic and cook until fragrant, about a minute, add the white wine or broth, lemon juice, Worcestershire sauce, oysters and their juices, simmer until the oysters curl, about a minute, remove from heat and season with salt, pepper and cayenne to taste and mix in the parsley.
When the pasta is cooked, toss it with the sauce and half of the cheese along with enough of the reserved pasta water to make a nice sauce, sprinkle on the remaining cheese and broil until the cheese melts and turns a nice light golden brown, about 2-3 minutes.