Oysters Parmesan over Fresh Herb & Garlic Linguine

This Oysters Parmesan is perfect for a date night in! Delicious Canadian Farmed Jumbo Oysters are breaded in an herbed crust of panko and parmesan, baked to perfection in tomato sauce, and then served over fresh linguine tossed with garlic and fresh herbs. It’s a decadent, restaurant-worthy meal that’s easy to make at home in about 30 minutes, and because Canadian Farmed Oysters are inexpensive it’s a meal that’s easy on the budget too! It’s an economical meal for a special occasion, but it’s also a great way to reward yourself with fresh Canadian seafood after a long day at the office!

  • Difficulty: Competent

  • Total Time Required: 30-35 minutes

  • Category: Mains


For the oysters:

  • 1 teaspoon olive oil (for greasing the baking dish)
  • 1 700ml jar of your favourite tomato sauce
  • 1 cup panko bread crumbs
  • ½ cup freshly grated Parmesan cheese
  • ¾ tsp dried basil
  • ½ tsp dried oregano
  • 1 tsp garlic powder
  • a pinch each of sea salt and pepper
  • 8 Jumbo fresh Canadian farmed oysters, shucked and patted dry
  • 1 egg, beaten
  • 2-3 Tablespoons freshly grated Parmesan cheese

For the pasta:

  • 400 grams of fresh linguine cooked according to the package directions
  • 1 Tablespoon sea salt
  • 2-3 Tablespoons olive oil
  • 2 Tablespoons chopped fresh Italian flat-leaf parsley
  • 1 clove fresh garlic, minced
  • a pinch each of sea salt and pepper

For serving:

  • Chopped fresh parsley for garnish (optional)
  • Freshly grated Parmesan cheese for garnish (optional)

Recipe Author:

Thank you to Chrissie Baker from The Busy Baker for creating this recipe. For more great recipes like this follow her on Twitter, Facebook, Instagram and Pinterest!


  • Preheat your oven to 375 degrees Fahrenheit.
  • Grease a medium baking dish with 1 teaspoon olive oil and pour the tomato sauce into the bottom of the baking dish.
  • Combine the panko crumbs with the grated Parmesan, the basil, the oregano, the garlic powder, and the sea salt and pepper in a medium bowl.
  • Shuck the oysters, rinsing them carefully after they’ve been removed from their shells and patting them dry using some paper towel.
  • Dip each of the oysters in the beaten egg and then into the panko mixture, making sure they’re coated as thickly as possible in the panko mixture.
  • Set the coated oysters gently into the tomato sauce, arranging them evenly in the baking dish. Nestle the oysters into the sauce and sprinkle everything with the remaining 2-3 Tablespoons of Parmesan cheese.
  • Bake the oysters uncovered at 375 degrees Fahrenheit for about 22-26 minutes, or until the panko and parmesan mixture begins to brown slightly.
  • Cook the linguine to al dente according to the package directions, making sure to salt the water well with the Tablespoon of sea salt before cooking.
  • Drain the pasta and toss with the olive oil, chopped parsley, minced garlic and sea salt and pepper.
  • Scoop the oysters and sauce out of the baking dish with a large spoon and serve over the fresh pasta.
  • Garnish with some more fresh parsley and freshly grated parmesan cheese, if desired.