Garlicky-Fried Oysters with Parsnip Noodles

Although raw oysters are quite delicious, there’s another cheaper and easier way to enjoy them: from the can. They take on an even richer flavor when lightly fried, and mixed with the parsnip noodles, they make for an easy seafood dish that’s inexpensive and simple to prepare. Canned oysters are typically found at any grocery store, and they are a good supplement to entrées, as they’re filled with zinc, iron, vitamin B12, and vitamin A.

Serves 2

1 large parsnip

3 tablespoons extra-virgin olive oil, divided

4 cloves garlic

1 (3-ounce) can oysters

1 tablespoon whole-wheat flour

1 cup arugula

Juice of 1 lemon

1 tablespoon flaxseed meal

1⁄4 teaspoon pepper

1. Peel parsnip, cut in half, and slice off both ends. Spiralize using a small-noodle blade. Heat 1 tablespoon olive oil in a large pan on medium heat. Add parsnips, cover, and cook for 8–10 minutes. Remove parsnips from pan and set aside.
2. Finely chop garlic. Heat 2 tablespoons olive oil on medium heat. Add garlic and cook for 1 minute. Dip oysters into whole-wheat flour and cook for 2 minutes on each side.
3. Lower heat and add back in parsnips along with arugula and toss. Remove from heat and toss noodles in lemon juice, flaxseed meal, and pepper. Serve warm.