Ingredients

• 4 ounces linguine (or other pasta) (gluten free for gluten free)
• 2 tablespoons butter
• 2 cloves garlic, chopped
• 1/2 cup seafood stock or clam juice or white wine or broth
• 2 tablespoons lemon juice (~1/2 lemon)
• 2 teaspoons Worcestershire sauce
• 24 fresh oysters, shucked
• 1 cup pecorino romano or parmigiano reggiano (parmesan), grated
• salt, pepper and cayenne to taste
• 1 tablespoon parsley, chopped

Directions

1. Start cooking the pasta as directed on package and when done drain reserving some of the water that the pasta was cooked in.
2. Meanwhile, melt the butter in an oven safe pan over medium heat until frothing, add the garlic and cook until fragrant, about a minute, add the seafood stock, lemon juice, Worcestershire sauce, oysters, simmer until the oysters curl, about a minute, remove from heat and season with salt, pepper and cayenne to taste and mix in the parsley.
3. When the pasta is cooked, toss it with the sauce and half of the cheese along with enough of the reserved pasta water to make a nice sauce, sprinkle on the remaining cheese and broil until the cheese melts and turns a nice light golden brown, about 2-3 minutes.