40 oysters, shucked + some juice
2 cups tomatoes, diced
3 garlic cloves, finely chopped
3 shallots, finely chopped
small handful of flat-leaf parsley, cut in long, thin strips
1/2 cup Parmesan cheese, grated
ground black pepper
Cook your choice of pasta in boiling water. Set aside.
In a large pan, cook the oysters in a bit of olive oil for about 1 minute.
Add the shallots, garlic and parsley. Cook on high heat for another minute.
Add the tomatoes and simmer for a couple of minutes. Season to taste with salt and pepper.
Top the pasta with the sauce, some parmesan, parsley and a squeeze of lemon juice.