Pasta with Oysters, shallots, Garlic and Tomatoes


  • 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

  • 1/2 lemon

  • olive oil

  • salt

  • ground black pepper

  • pasta


  1. Cook your choice of pasta in boiling water. Set aside.

  2. In a large pan, cook the oysters in a bit of olive oil for about 1 minute.

  3. Add the shallots, garlic and parsley. Cook on high heat for another minute.

  4. Add the tomatoes and simmer for a couple of minutes. Season to taste with salt and pepper.

  5. Top the pasta with the sauce, some parmesan, parsley and a squeeze of lemon juice.

Slow-Roasted Carrot Chicken


  • 1 whole chicken (4-6 pounds)

  • 1 Tbs salt

  • 1 head garlic, separated into cloves and peeled

  • 1 bunch thyme, parsley or dill (you can also try using a combination of all 3)

  • 10-12 carrots, peeled and sliced

  • 2 cups white wine or chicken stock


  1. Preheat oven to 280F.

  2. Rinse chicken and rub liberally with salt, inside and out. Stuff body cavity with garlic and bunched herbs and place in a roasting pan.

  3. Combine minced herbs, sliced carrots, and wine or stock in a mixing bowl and gently pour around the outside of the chicken.

  4. Cook until internal temperature of the chicken rises to 150F, about 3 hours.

  5. Turn temperature up to 400F and cook until internal temperature of the chicken rises to 165F and the carrots are tender, about 20 minutes.

  6. Remove from oven and allow chicken to rest for 20 minutes before carving. Spoon juices over carrots and chicken to serve.