Spaghetti with creamy prosecco and oysters

A fusion of flavors for this non-traditional and creative recipe that work very well especially for special occasions
15 min
4 People
15 min
INGREDIENTS for 4 people

11.5 oz Barilla Thick Spaghetti

5 tbsp extra virgin olive oil

2 small shallots, minced

1 cup Prosecco wine

1/2 cup fish stock

1.5 cup heavy cream

salt and black pepper to taste

12 chives stems, chopped

12 oysters, open

3.5 oz black caviar



Open the oysters and set aside the juice

Cook the pasta according to directions.

Meanwhile, slowly sweat the minced shallots with 4 tbs of extra virgin olive oil

Add the Prosecco wine and reduce to half

Add oysters’ juice and the fish stock, bring to boil, reduce to half.

Add the cream, salt and white pepper and bring to simmer

Drain pasta 2 minutes earlier (reserving 1 cup of cooking water) and toss with the sauce

Stir in oysters and cook two minutes before serving, reducing the sauce and cooking the oyster to medium

Serve topped with caviar, drizzled with a bit of extra virgin olive oil and sprinkled with the chives.

Fish Sauces Dry Long
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