The Tinned Fish 25 · No. 3 of 25

1. No.3Photo: Taylor Shellfish

   Smoked · North America

   Original Smoked Oysters

   From Ekone Oyster Co. · Willapa Bay, Washington

   Smoked, not oilyNot spicy$13 a tin

   Willapa Bay oysters, raised from hatchery to harvest, smoked and canned with very little oil so the oyster leads. Taylor Shellfish Farms sells Ekone's tins.

   Firm, savory and clean. People who think they don't like smoked oysters change their minds on this one.

   Eat it withSaltines and hot sauceA martiniLinguine with garlic

   Order from Taylor Shellfish ↗

   Ekone Oyster Co. doesn't sell this tin direct here, so the button goes to Taylor Shellfish, a shop that carries it.

   Chef's quick recipe

   Smoked oyster linguine with garlic and lemon

   20 min · 2 servings · The oysters go in last, off the heat, so they stay plump; pasta water turns butter and lemon into a sauce.

   Save to my recipes

   You need

   • 1 tin Ekone smoked oysters (about 3 oz / 85 g)
   • 6 oz (170 g) linguine
   • Salt
   • 2 tbsp olive oil
   • 3 garlic cloves, thinly sliced
   • ¼ tsp red pepper flakes
   • 2 tbsp butter
   • Zest and juice of ½ lemon
   • 3 tbsp chopped parsley
   • 2 tbsp toasted breadcrumbs

   How to make it

   1. Boil the linguine in well-salted water until 1 minute short of the packet time. Scoop out 1 cup of the water before draining.
   2. While it cooks, warm the olive oil in a wide pan over medium-low. Add the garlic and pepper flakes and cook 2 to 3 minutes, until the garlic is pale gold, not brown.
   3. Add the drained pasta, the butter and ½ cup of pasta water. Toss hard over medium heat for 1 minute until glossy; add more water if it looks dry.
   4. Take the pan off the heat. Fold in the oysters, lemon zest, lemon juice and parsley.
   5. Divide between bowls and scatter the breadcrumbs over for crunch.

   Chef's own recipe, in our words, built around the tin. It isn't Ekone Oyster Co.'s.

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Ekone Oyster Co. didn't pay to be here. Order goes straight to Taylor Shellfish. The recipe is Chef's own, in our words.