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.