Linguine with Oysters

1/4 cup butter
5 shallots, minced
1 clove garlic, lightly crushed
1 pint small fresh oysters, drained
3 scallions, minced
2 tablespoons fresh parsley, minced
1/2 pound linguine, cooked al dente
Salt
Freshly-ground black pepper

Melt butter in a large skillet over medium heat. Add shallots and garlic and sauté until garlic is golden. Discard garlic. Continue cooking until shallots are soft, about 5 minutes.

Add oysters and liquid, scallions and parsley. Reduce heat and simmer until oysters are heated through, but still slightly soft, about 3 minutes.

Add pasta and toss to combine. Season with salt and pepper to taste and serve immediately!

Serves 2 as a main course or 4 as a first course.

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