Oyster and spinach pasta

 

Ingredients (Serves 4)

- 2 packs (240g) raw oysters (for eating raw)

- A pinch of salt (for washing)

- 1 bunch spinach

- 250-300g spaghetti

- 25-30g salt (for boiling)

- 2 red chili peppers

- 2-3 garlic cloves

- 3-4 tablespoons olive oil

- A pinch of salt

- A pinch of coarsely ground black pepper

- 5-6 sprigs Italian parsley

[Preparation]

- Gently rub the oysters with a pinch of salt, then place them in a colander over a bowl of water, shake to rinse, and drain.

There may be some shell left behind in the adductor muscle, so it's a good idea to check with your fingertips while washing.

- Put the spinach in boiling water, quickly blanch, and then drain. Once cooled, squeeze out the excess water and cut into 4cm pieces.

- Remove the stem and seeds from the red chili pepper and split into 2-3 pieces. The finer the pepper, the spicier it will be.

- Peel the garlic, cut it in half lengthwise, remove the sprouts, and thinly slice.

- Roughly chop the parsley.

[Recipe]

1. Bring a large pot of boiling water to a boil and add salt equivalent to 10% of the weight of the pasta. Begin cooking the pasta slightly less than the package instructions (we used fettuccine, which is cooked for 7 minutes).

2. Meanwhile, add the olive oil and garlic to a frying pan over low-medium heat and heat until fragrant. Add the red chili pepper and oysters and stir-fry.

3. Add the boiled spinach and freshly cooked pasta, sprinkle with salt and coarsely ground black pepper, and stir-fry briefly. Serve on plates and garnish with parsley.