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  • Writer's pictureMaison Ducharm

Orecchiette – Oyster & White Wine


220g of orecchiette

· 1 tablespoon of salt


· 6-8 oysters

· 1 cup of white wine (dry is better for this recipe)

· ½ cup of heavy cream

· ¼ cup of grated parmesan

· 1 ½ tbsp of dried or fresh dill

· half a shallot (chopped)

· 2 tbsp of lemon juice

· 2 tbsp white flour

· 2 teaspoon salt


Cooking the oysters:

1: Set up the oven to 425 degrees on broil. Wash the shell to remove any sand.

2: Place aluminum foil on a cooking tray and place the oysters on it with the flat side up so the juice stays in there while cooking. Let it cook between 8-12 minutes depending on the size or amount of your oysters.

3: Find a crack in the shell and use an oyster shucking knife or long flat knife to open the oyster. Some could need more effort than others to open.

4: Remove the oysters from the shell and add to the sauce.


1: In a large pot, bring water to boil. Add the orecchiette and the salt for around 9 minutes (or until desired texture). Using fresh pasta will cook for 1-3 minutes.

2: In a large pan, add the heavy cream, shallots, white wine, lemon juice and parmesan on medium heat. When the cheese is melted, add the flour and stir to thicken the sauce.

3: Remove from heat. Add the salt, dill and the oysters and mix it all together. You can now serve. Bon Appétit!

Serves 2

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