Linguine with Oysters

2 - 3 dozen Kooringal Oysters
1 tablespoon butter
Grated zest of 2 lemons
200mls dry white wine
100mls cream
freshly ground black pepper
500 g linguine
2 tablespoons chopped chives

1. Cook linguine until al dente.
2. While pasta is cooking, make the sauce. Melt butter in pan and add the lemon zest and wine. Bring to the boil and simmer 3 minutes.
3. Add cream, and bring back to simmer point.
4. Add pepper and oysters and stir very gently to prevent oysters breaking up. Cook only until oysters are warmed through - do not boil again.
5. Drain Linguine and place in a serving bowl. Pout over oyster sauce, spinkle with chives and serve immediately.