Lemon Linguine With Smoked Oysters


  • Prep Time10 mins
  • Total Time15 mins
  • Makes4 servings
Lemon Linguine With Smoked Oysters

Photo, Erik Putz.

Chatelaine Triple Tested

Get dinner on the table in a flash with this lemony pasta dish.


  • 225 g linguine pasta

  • 2 85-g cans smoked oysters, preferably in cottonseed oil, coarsely chopped

  • 2 garlic cloves, minced

  • 1/2 tsp fennel seeds, optional

  • 2 cups baby spinach

  • 1/2 cup grated parmesan

  • 1/4 cup chopped parsley

  • 1/4 tsp salt

  • 1 tbsp lemon zest

  • 1 tbsp lemon juice


  • COOK pasta following package directions, 6 to 8 min.

  • DRAIN oysters, reserving oil, and coarsely chop.

  • HEAT a large frying pan over medium-high. Add 2 tbsp oil from smoked oysters, then garlic and fennel seeds. Cook for 1 min. Stir in oysters and spinach. Cook until spinach starts to wilt, 1 min.

  • STIR in pasta, parmesan, parsley, salt, lemon zest and juice until combined.

Prep Tip

Using oysters not packed in cottonseed oil? Sub 2 tbsp salted butter for oil.

Nutrition (per serving)

Calories 337, Protein 17g, Carbohydrates 48g, Fat 8g, Fibre 3g, Sodium 615mg.

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