Recipes

Pasta al Limone is a well beloved dish of al dente noodles slicked in a creamy, brightly lemony sauce. The beauty of the dish lies in its simplicity - the ingredient list is impressively short, and the cook time is equally undemanding. We’ve given the classic dish a slight spin by incorporating our lemon pepper oysters, adding an additional pop of flavor and a welcome hit of protein. Parmesan adds a welcome salinity and depth of flavor, but the dish is equally satisfying without.

Serves 2

Ingredients

Zest of one lemon, plus more to serve

½ cup heavy cream

8 ounces of spaghetti (about half of a standard box)

Sea salt to season

2 cans Ekone lemon pepper oysters

¼ cup grated parmesan (optional)

Juice of one lemon

Black pepper to season

Instructions

Bring a large pot of water to a boil. When boiling, season generously with salt. Cook the pasta for 1-2 minutes less than the package recommends. You want it just under al dente, as the pasta will finish cooking in the sauce. Reserve at least 1 cup of pasta water.

Add the lemon zest and heavy cream to a wide rimmed frying pan. Slowly bring the cream to the gentlest simmer over a medium low heat. Add a generous ladle of pasta water to the pan, and continue simmering to allow the sauce to come together. Using tongs, transfer the just cooked pasta directly into the sauce. Add the parmesan, if using, alongside another ladleful of pasta water, and raise the heat a smidge to allow everything to come up to a voracious simmer. Cook the pasta, stirring assertively, until the pasta is al dente and the sauce has reduced enough to properly cling to the noodles. Lower the heat and fold in the oysters. Add the lemon juice and a grind of black pepper. Toss to coat, and taste for seasoning.

Serve piping hot. Finish with a final touch of lemon zest and another grind of black pepper.