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Ingredients
  • 1 lb. spaghetti
  • 1 tbsp. Extra Virgin Olive Oil
  • 8 oz. celery root, small-diced
  • 1 tbsp. capers
  • 2 tsp. garlic, minced
  • 4 strips bacon, cooked and chopped
  • ½ cup fresh lemon juice
  • Reserved pasta water, as needed
  • 32 oysters, shucked
  • 4 tbsp. unsalted butter
  • Fresh-ground black pepper
  • Breadcrumbs and parsley, for garnish
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