Tagliarini with Totten Virginica Oysters, Prosecco, Chives, and Cream

• Kosher salt
• 16 Totten Virginica oysters in the shell (use 6 per person if using a smaller oyster)
• 1/2 cup prosecco
• 4 tablespoons heavy cream
• 2 tablespoons unsalted butter
• 1 pound fresh tagliarini
• 4 tablespoons minced chives

1. Set a pot of water to boil over high heat and add a small handful of salt.
2. Shuck the oysters over a bowl to catch all their liquor.
3. In a saucepan over high heat, combine the oyster liquor, prosecco, cream, and butter.
4. Bring to a boil, then lower the heat and simmer until reduced by half.
5. You should end up with 1/2 to 3/4 cup total liquid.
6. Add the oysters and immediately turn off the heat, allowing the residual heat to gently poach the oysters while the pasta cooks.
7. Add the pasta to the boiling water and cook for 2 to 3 minutes.
8. Drain and add to the sauce.
9. Add the chives, toss, and taste for seasoning.
10. Serve in warmed bowls.

kosher salt, totten virginica oysters, prosecco, heavy cream, unsalted butter, tagliarini, chives

Taken from www.epicurious.com/recipes/food/views/tagliarini-with-totten-virginica-oysters-prosecco-chives-and-cream-383872 (may not work)