The Darling Oyster Bar has a reputation for capturing the spirit of the Lowcountry on a plate, and its signature Oyster Spaghetti does just that. Briny local oysters coupled with al dente pasta, smoky bacon, and the bold taste of garlic create a dish that feels both comforting and refined. As cooler weather settles in, it’s the kind of hearty yet elegant recipe that bridges the gap between casual weeknight cooking and restaurant-worthy dining.
What sets this spaghetti apart is the balance of flavors; each ingredient enhances the next. The oysters bring a subtle sweetness, the bacon adds crisp texture and depth, and the garlic ties it all together with warmth and vibrancy. The Darling’s approach makes the dish feel luxurious without being fussy—a reminder that great cooking is about layering flavors with intention.
To complete the experience, indulge in a glass of crisp vino—the acidity complements the brininess of the oysters while cutting through the richness of the bacon, making every bite better than the last. More than just a recipe, Oyster Spaghetti is an invitation to savor Charleston’s coastal bounty both in-house and from the comfort of your own kitchen.
recipe
yields
Serves 4
6 quarts salted water
1 pound spaghetti
1 tablespoon olive oil
1 cup celery root, small-diced
1 tablespoon capers
2 teaspoons garlic, minced
4 bacon strips, cooked and chopped
½ cup fresh lemon juice
Reserved pasta water, as needed
32 oysters, shucked
4 tablespoons unsalted butter
Freshly ground black pepper
Breadcrumbs and parsley for garnish
Ingredients
steps
- In a large dutch oven, bring salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain pasta and set aside, reserving 2 to 3 cups of pasta water.
- In a sauté pan over medium heat, heat a thin layer of oil. Add celery root, capers, and garlic. Cook gently for 1 minute, reducing heat if needed to avoid browning garlic. Add bacon and cook briefly. Deglaze pan with lemon juice. Add a few splashes of reserved pasta water to form base of sauce (you should have about ½ inch of liquid in the pan).
- Add cooked pasta and oysters to pan. Increase heat slightly. As sauce reduces, stir in butter and a dash of pepper. Toss to coat noodles. Continue cooking until sauce clings to pasta (without being greasy or oily). Add more pasta water if needed. Top with breadcrumbs and roughly torn parsley and serve immediately.
Note: Skip extra salt: The oysters add plenty of natural seasoning.
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Recipe by
The Darling Oyster Bar -
Contributing City
Charleston Savannah
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