Southern Style Smoked Oyster Pasta

Wanted to make a Southern-style dish using fresh pasta and smoked oysters. Please let me know if it does fall into Sicilian or Neapolitan style.

Ingredients: Fresh linguine, smoked oyster can, anchovies, garlic, bread crumbs, parsley, pepper flakes, olive oil, white wine, lemon, salt

1. Toast bread crumbs with olive oil at medium-low heat for 5-6 minutes until they're brown. Put them away once done and wipe the skillet

2. Put the skillet on medium heat and add generous amount of olive oil, anchovies, minced garlic, and pepper flakes. Stir and grill until anchovies are dissolved and garlic are soft (not browned)

3. Raise the heat up to medium-high and add white wine. Let it bubble until alcohol scent is gone

4. Once alcohol scent is gone, add parsley and stir well at medium-low heat. Then add pasta water 1 minute before putting boiled pasta on

5. Add boiled pasta to the skillet at medium heat (boiled for 2 minutes; 1 minute before al dente) and add lemon juice

6. Stir pasta vigorously so the sauce blends in. Add pasta water as the sauce is almost all consumed (I ended up adding 4 ladles of pasta water). Add a slight bit of olive oil

7. Add smoked oysters in the later half of mantecatura. Leave some oysters behind for plating.

8. Final mantecatura off heat 

9. Plate the finished pasta and add toasted bread crumbs, parsley, lemon zest, and remaining oysters

It had oceanic scent and taste with some lemon mixed and a tiny bit of spice kick. One of my favorite dishes made so far.