Spaghettone alle Ostriche (Oysters)

45 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 1x


  • 1 pound spaghettone (or spaghetti)
  • 810 medium oysters
  • 1 glove garlic
  • 1/4 cup olive oil
  • 46 algae leaves (optional, for garnish)

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  1. Bring a large pot of salted water to a boil for the pasta.
  2. Shuck the oysters. Place into a bowl and set aside.
  3. In a large skillet over medium heat, saute the garlic in the olive oil until lightly golden. Remove the garlic and oil to a large mixing bowl.
  4. Add the oysters to the oil and garlic. Using a hand mixture, blend the oysters, garlic and oil until creamy. Add a bit more oil as necessary.
  5. Meanwhile, add the pasta to the boiling water. Cook until al dente, and drain.
  6. Add the spaghettone to the oyster mixture, and mix well.
  7. Serve immediately.

Ed's Review

"Church is a place where you get to practice what it means to be human."---James Luther Adams

I walked by a Unitarian church in London last week and saw that message on its front door. Given all of the world's recent turmoil, I thought it to be a necessary reminder.

I then migrated to Rome, where I visited St. Peter's Basilica --- a place so beautiful that it's easy to feel human.

I then visited a temple. Well, a temple of sorts. It's a temple for buongustai (gourmands) - the restaurant Primo al Pigneto. There Chef/Owner/Saint, Marco Gallotta, made me a bowl of Spaghettone alle Ostriche, or as he calls it "una carbonara del mare" (carbonara from the sea). So creamy, so rich, so delicious, so unexpected. Oh the humanity!

As an aside, he used spaghettone (thick spaghetti) cooked so al dente that it almost crunched.

A spiritual awakening indeed!

Buon Appetito!
Ed Garrubbo

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