Oysters With Linguine

• 6 scallions, chopped
• 2 tablespoons chopped parsley
• 2 tablespoons minced garlic in oil
• 2 or 3 tablespoons olive oil
• Freshly ground black pepper to taste
• Crushed red-hot pepper to taste
• 2 teaspoons Dijon-style mustard
• 23 cup dry white wine
• 3 tablespoons flour
• 2 pints shucked oysters, liquor reserved
• 2 12-ounce cans corn niblets
• 12 to 16 ounces fresh or dried linguine
• 3/4 cup grated cheddar cheese

1. Bring 3 or 4 quarts of water to boil in a covered pot for linguine.
2. Saute scallions, parsley and garlic in hot oil over medium heat until softened.
3. Season with peppers, and add mustard and wine; reduce heat and cook slowly for a minute or two.
4. Mix flour with enough of the reserved oyster liquor to make a paste.
5. Add the paste and remaining liquor to pan and cook, stirring, until the mixture thickens a little.
6. Add oysters and corn with liquid from can; cook 3 or 4 minutes over moderate heat, just until oysters begin to curl.
7. Cook linguine in boiling water according to package directions for dried, or about one minute for fresh.
8. Serve oyster sauce over linguine, sprinkled with cheese.

scallions, parsley, garlic, olive oil, freshly ground black pepper, redhot pepper, mustard, white wine, flour, pints shucked oysters, corn niblets, linguine, cheddar cheese

Taken from cooking.nytimes.com/recipes/3975 (may not work)