Ingredients

• 12 large oysters
• preferably Colchester oysters
• 55g/2oz butter
• 200g/7oz tagliolini pasta
• preferably fresh
• 2 tbsp white wine vinegar
• ½ lemon
• juice only
• 1 small bunch of chives
• finely chopped
• salt
• freshly ground black pepper

Directions

• Bring a pan of salted water to the boil. With an oyster knife
• open the oysters and scoop the oysters' flesh out of the shell. Cut them in half and put them back in their own water
• taking care not to leave any bits of shell in the oyster water.
• Gently melt the butter in a large saucepan.
• Meanwhile
• add the pasta to the pan of boiling salted water. It should take two minutes to cook
• if you're using fresh pasta
• or according to packet instructions. Drain the cooked pasta
• reserving some of the cooking water.
• Add the drained pasta to the pan with melted butter. Then add the oysters and the oyster water. Add the chives
• vinegar and lemon. Stir for a couple of minutes
• just to warm the oysters up. Add more water or butter if needed.
• Serve immediately.