Mince the garlic by cutting it in half lengthwise and removing the core.

Mix oysters with cornstarch in a bowl, gently wash with water until clear, and pat dry. Season with salt and pepper, then lightly coat with flour.

Boil water in a pot, add salt, and cook spaghetti 1 minute less than package instructions. Reserve 2 tbsp of pasta water and drain.

Heat 1 tbsp olive oil in a pan over medium heat, cook oysters until browned, add white wine, cover, and steam for 2-3 minutes. Remove oysters and juices.

Wipe the pan clean, heat remaining olive oil with garlic and chili over low heat until fragrant. Add pasta water and mix until emulsified, then heat until bubbling.

Add spaghetti, butter, and oysters with their juices to the pan. Toss to combine.