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Oyster Peperoncino
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Rub and wash the oysters with salt, then pat them dry with paper towels.
Oysters to taste
Salt to taste
0:52
~5 min
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Steps
Ingredients
1
Rub and wash the oysters with salt, then pat them dry with paper towels.
Oysters to taste
Salt to taste
0:52
~5 min
2
Thinly slice the shungiku crosswise. Since it stands in for Italian parsley, the key is to prepare enough that it feels like too much.
1:00
~3 min
3
Crush the garlic with a knife and remove the skin. There is no need to chop it; simply crushing is enough.
1:36
~1 min
4
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.
1:46
~2 min
5
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.
2:30
~3 min
6
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).
2:53
~10 min
7
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.
3:23
~3 min
8
Transfer about half of the smaller oysters to a blender container. Leave about three of the larger ones in the pan.
4:36
~1 min
9
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.
5:05
~1 min
10
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."
5:27
~3 min
11
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.
6:32
~1 min
12
Finally, add plenty of raw shungiku and heat it lightly in the sauce. Once the sauce coats the noodles well, plate and serve.
7:15
~1 min
1
Step 1
Rub and wash the oysters with salt, then pat them dry with paper towels.
Oysters
to taste
Salt
to taste
2
Step 2
Thinly slice the shungiku crosswise. Since it stands in for Italian parsley, the key is to prepare enough that it feels like too much.
Shungiku (chrysanthemum greens)
plenty
3
Step 3
Crush the garlic with a knife and remove the skin. There is no need to chop it; simply crushing is enough.
Garlic
to taste
4
Step 4
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.
Toasted nori
to taste
5
Step 5
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.
Garlic
to taste
Chili pepper
to taste
Olive oil
to taste
6
Step 6
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).
Linguine
to taste
Salt
to taste
7
Step 7
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.
Oysters
to taste
Garlic
to taste
Chili pepper
to taste
Olive oil
to taste
8
Step 8
Transfer about half of the smaller oysters to a blender container. Leave about three of the larger ones in the pan.
Oysters
to taste
9
Step 9
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.
Shungiku (chrysanthemum greens)
plenty
10
Step 10
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."
Oysters
to taste
Squid ink
1 packet (about 4 g)
Toasted nori
to taste
Water
a small amount
11
Step 11
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.
Linguine
to taste
Squid ink
1 packet (about 4 g)
Toasted nori
to taste
12
Step 12
Finally, add plenty of raw shungiku and heat it lightly in the sauce. Once the sauce coats the noodles well, plate and serve.
Linguine
to taste
Shungiku (chrysanthemum greens)
plenty
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Oyster Peperoncino — cook along with the video