Barilla® Collezione Bucatini

with Creamy White Wine Sauce & Oysters

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Ingredients 6 Servings


  • 1    box Barilla® Collezione Bucatini                                            
  • 6    tablespoons extra virgin olive oil, divided              
  • 2    small shallots, minced                                               
  • ½   cup White wine                                     
  • ¼   cup fish broth                                                
  • 1    cup heavy cream                                            
  • Salt and white pepper to taste                                                        
  • 12   chives, cut                                                                                 
  • 12   Oysters, opened
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  • Open the oysters and separate them from their own juice.  Retain juice.
  • Cook pasta according to package directions.

  • Meanwhile, slowly sweat the minced shallots with 4 tablespoons of olive oil.

  • Add wine and reduce to half.
  • Add oyster juice and fish broth, bring to boil, reduce to half.

  • Add cream, salt and pepper then bring to a simmer.

  • Drain and toss pasta with the sauce.

  • Stir in remaining olive oil, oysters and cook two minutes before serving, reducing the sauce and cooking the oyster to medium.

  • Serve topped with chives.

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