• Total Time: 45 minutes
  • Yield: 4-6 1x


  • 1 pound spaghettone (or spaghetti)
  • 810 medium oysters
  • 1 glove garlic
  • 1/4 cup olive oil
  • 46 algae leaves (optional, for garnish)

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  1. Bring a large pot of salted water to a boil for the pasta.
  2. Shuck the oysters. Place into a bowl and set aside.
  3. In a large skillet over medium heat, saute the garlic in the olive oil until lightly golden. Remove the garlic and oil to a large mixing bowl.
  4. Add the oysters to the oil and garlic. Using a hand mixture, blend the oysters, garlic and oil until creamy. Add a bit more oil as necessary.
  5. Meanwhile, add the pasta to the boiling water. Cook until al dente, and drain.
  6. Add the spaghettone to the oyster mixture, and mix well.
  7. Serve immediately.