Oyster Tagliatelle

Ingredients:

12 large oysters

55g/2oz butter
200 grams tagliolini pasta
2 tablespoon white wine vinegar
1/2 lemon juice
1 bunch of chives, chopped
salt
ground black pepper

How to cook:

Boil the salted water and add the pasta. Cook according to packet instructions. Drain the cooked pasta.

Open the oysters with an oyster knife 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.

Melt the butter in a pan, add the drained pasta. Then add the oysters, the chives, vinegar and lemon. Stir for a couple of minutes, just to warm the oysters up. Add more butter if needed. Kali oreksi!