Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente, about 8–10 minutes. Reserve about a cup of the cooking water and drain the pasta.

In an oven-safe skillet, melt 4 tablespoons of butter over medium heat. Add 4 to 5 cloves of freshly chopped garlic and sauté until fragrant, about 1 minute.

Pour in 1 cup of seafood stock, the juice of half a lemon, and a dash of Worcestershire sauce. Stir to combine and add the fresh oysters. Simmer for about 1 minute until edges of oysters curl.

Season the sauce with salt, pepper, and a pinch of cayenne to taste. Stir well.

Add the drained pasta to the skillet with the sauce. Toss gently, adding reserved pasta water gradually to achieve a creamy consistency.

Sprinkle half of the cheese over the pasta and mix to create a velvety texture. Top with the remaining cheese.

Preheat the broiler and place the skillet under it for about 2–3 minutes until the cheese is golden brown.

Remove from oven, garnish with fresh parsley, and serve immediately.