Smoky tomato and oyster linguine
Prep time: 30 minsTotal time: 
Smoky tomato and oyster linguine
Smoked oysters are overlooked – but these little tins are flavour-packed. Their meaty texture and umami taste are a great addition to pasta
Prep time: 30 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
- 200g dried linguine
- 2 tsp olive oil
- ½ small onion, finely diced
- 2 garlic cloves, finely sliced
- 50ml white wine
- 200g cherry tomatoes
- 1 x 85g tin smoked oysters, drained
- small handful fresh basil, shredded, plus extra leaves to garnish
Step by step
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Bring a large saucepan of salted water to the boil. Cook the linguine for 8 minutes or until al dente. Drain, reserving a cup of the pasta water.
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Meanwhile, heat the oil in a wide sauté pan over a low heat. Before it gets hot, add the onion and garlic and cook for 5 minutes until softened. Add the white wine, increase the heat to medium and allow to reduce, about 2 minutes.
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Add the tomatoes with a pinch of salt and continue to cook for 8-10 minutes, stirring and lightly crushing. Once they have broken down and are softened, add a splash of the pasta water, then stir through the smoked oysters and heat for 2 minutes to warm through.
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Add the linguine to the tomato mixture with another good splash of pasta water and toss to combine. It shouldn’t be swimming in liquid, but the pasta should be coated with a little sauce at the bottom of the pan, so add a little more pasta water if needed. Toss through the shredded basil, divide between bowls and garnish with the remaining basil and some freshly ground black pepper to serve.
