革命的｜牡蠣のパスタ【ペペロンチーノ】料理人が提案する新しい出汁の作り方！

Wow this looked amazing! Will be trying to cook it! Thank you!

Oyster Spaghetti Aglio e Olio

Oyster Spaghetti with Garlic and Oil

Chef Fabio – YouTube

https://www.youtube.com/watch?v=U3Eyr8XAHZ8

Ingredients

Water

Salt

Spaghetti

Olive Oil

Garlic, peeled and crushed

Calabrian Pepper

Oysters

Italian Parsley, chopped

Directions

Place your pasta bowl(s) in a 200 F oven to warm.

Bring salted water to a boil in a Le Creuset 26 Dutch oven and cook the spaghetti until three (3) minutes prior to being al dente.

While the pasta is cooking, add salt to the shucked oysters, stir to combine, and let sit for 10 minutes. After 10 minutes, once water is starting to come out of the oysters, rinse well under running water and drain. Place the oysters in a saucepan with two cups of fresh water and bring to a boil on the induction cooktop. Once boiling, turn off the heat, scoop off any scum that is on the surface of the water, and let the oysters cool to make our oyster stock—the oyster flesh should be jiggly even though it’s well-cooked.

While the oysters are cooling, to a large frying pan add oil, garlic, and Calabrian pepper—bring to a gentle boil on the induction cooktop before turning the heat off and letting it sit for 5 minutes to bring out the flavor of the garlic and the chili pepper (the garlic will take on a transparent look). Turn the heat back on to low and crush the softened garlic and pepper to infuse the aroma into the oil.

To the garlic oil, add half of the oyster stock and bring it to the boil. Once brought to a boil, keep the heat at medium high and add the semi-cooked pasta—stir to combine and let the spaghetti soak up the stock while it finishes cooking in the thickening sauce. Once the pasta is finished cooking, there should be enough liquid in the tilted frying pan to keep everything sufficiently loose (add more oyster stock as needed).

Reduce the heat to low and add the oysters and parsley—stir/toss to combine. Once the oysters are warmed up sufficiently, plate the pasta using large cooking tweezers and a laddle to create a 'pasta pagoda', garnish with the oysters and sauce, clean the pasta bowl for presentation, and enjoy : )

What material is your cutting

I can hardly wait to try these techniques! Thanks for sharing.

ホントに牡蛎ぷるぷるでした。

no salt / pepper used in the seasoning of the final dish…hm….

牡蠣が大好きで、色々なシェフのレシピを見て作ってきましたが、ファビオさんのこのレシピが最高に美味しかったです。あまりの美味しさに二日続けて作ってしまいました。パスタに絡める出汁の量が難しいですね。いろいろ試してみます。ありがとうございました。

ファビオさんの動画を見て、ブロッコリーのパスタを作りました。ボリューミーで素材の味が滲み出て美味しかったので、牡蠣のパスタも作ってみました。質問なのですが、冷凍の洗浄済みの牡蠣の場合は、どうすれば良いのでしょうか。今回は、1人分で、冷凍牡蠣を1分程水にくぐらせ塩をまぶし、水で流して、120ccの水の中に入れて沸騰させました。美味しかったので又作ろうと思いますが
ファビオさんなら、どうされますか？

美味しそうー

お腹空いたー😂😂

しっかりとした牡蠣だなぁ

味付けは何もしないんですか？
味あります？