Think of this dish as the upscale cousin of that old standby, linguine with clams. Sparkling and oysters are a natural and festive combination, and here they combine to create a quick, fabulous pasta. This dish is almost a lighter version of an oyster stew, with the oysters poached just until done, the sauce brightened with prosecco, and then served over a fresh tangle of tagliarini. This would make a nice addition to a New Year’s Eve menu, or make any winter supper feel like a holiday.

　　

Ingredients

serves 4

　　Kosher salt

　　16 Totten Virginica oysters in the shell (use 6 per person if using a smaller oyster)

　　1/2 cup prosecco

　　4 tablespoons heavy cream

　　2 tablespoons unsalted butter

　　1 pound fresh tagliarini

　　4 tablespoons minced chives

　　

Step 1

Set a pot of water to boil over high heat and add a small handful of salt.

　　

Step 2

Shuck the oysters over a bowl to catch all their liquor. In a saucepan over high heat, combine the oyster liquor, prosecco, cream, and butter. Bring to a boil, then lower the heat and simmer until reduced by half. You should end up with 1/2 to 3/4 cup total liquid. Add the oysters and immediately turn off the heat, allowing the residual heat to gently poach the oysters while the pasta cooks.

　　

Step 3

Add the pasta to the boiling water and cook for 2 to 3 minutes. Drain and add to the sauce. Add the chives, toss, and taste for seasoning. Serve in warmed bowls.

　　Ethan Stowell's New Italian Kitchen