Oyster Peperoncino

Rub and wash the oysters with salt, then pat them dry with paper towels.

Thinly slice the shungiku crosswise. Since it stands in for Italian parsley, the key is to prepare enough that it feels like too much.

Crush the garlic with a knife and remove the skin. There is no need to chop it; simply crushing is enough.

Toast the nori over an open flame. Hold it close to the flame and turn it front to back, toasting it thoroughly until crisp and just starting to char, to bring out its aroma.

Put the crushed garlic, chili pepper, and olive oil in a frying pan and heat. High heat is fine; cook until the garlic starts to bubble.

Once it starts bubbling, lower the heat and hold it there for a few minutes. Meanwhile, bring a pot of water to a boil, add 30 g of salt per 2 L, and start boiling the linguine (drain at 9 and a half minutes for a 10-minute boil).

When the garlic takes on a light color and becomes fragrant, add the oysters. Turn the heat to medium and sauté lightly, coating the oysters all over with the garlic oil. Breaking apart the garlic fibers in the pan brings out even more aroma.

Transfer about half of the smaller oysters to a blender container. Leave about three of the larger ones in the pan.

Add about one-third of the shungiku to the pan to bring out its aroma. Once it becomes fragrant, turn off the heat. Do not add pasta water or anything else at this point.

To the container with the reserved oysters, tear in the toasted nori, add 1 packet (about 4 g) of squid ink and a small amount of pasta water diluted with water, then blend to make the "seafood base."

Add the boiled, slightly firm linguine to the pan, toss to combine, and add the seafood base. Let the linguine absorb the sauce for about 30 seconds in this state.

Finally, add plenty of raw shungiku and heat it lightly in the sauce. Once the sauce coats the noodles well, plate and serve.