Oyster Aglio e Olio Pasta: A Taste of the Sea!
Oysters, the Jewels of the Sea, Transformed into a Blissful Aglio e Olio ☆
This recipe features a delightful Oyster Aglio e Olio, made with fresh oysters, often called ‘the milk of the sea’ for their rich nutrients. Experience the deep, briny essence of the ocean with every bite. The harmony between the fresh oyster flavor and the fragrant olive oil is truly exceptional. Perfect for special occasions or for elevating an ordinary day, this pasta is sure to impress!
Essential Ingredients- 1 serving cooked spaghetti (approx. 100g)
- 200g fresh oysters
- 5 cloves garlic
- 1/6 medium onion
- 1 head bok choy
- 5 dried chili peppers (peperoncino), adjust to taste
- 1/2 cup reserved pasta water
Seasoning Ingredients- 5 Tbsp extra virgin olive oil
- 1 Tbsp oyster sauce
- Pinch of salt
- Pinch of black pepper
- 5 Tbsp extra virgin olive oil
- 1 Tbsp oyster sauce
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
Rinse the fresh oysters gently in lightly salted water. This helps to remove any grit and a subtle brininess. Drain them well in a sieve.
Step 2
Thinly slice the peeled garlic cloves into about 0.2cm thick pieces.
Step 3
Thinly slice the peeled onion into strips.
Step 4
Heat 5 tablespoons of extra virgin olive oil in a deep skillet or wok over medium-low heat. Add the sliced garlic and sauté slowly until fragrant and lightly golden. Be careful not to burn the garlic. Reduce the heat slightly once the garlic starts to color.
Step 5
Add the crumbled dried chili peppers and half of the sliced onion to the skillet. Sauté until the onion becomes translucent and sweet-smelling. You can adjust the number of chili peppers according to your spice preference.
Step 6
Add half of the prepared oysters to the skillet and sauté briefly until they just begin to cook. Overcooking will make the oysters tough, so aim for just a light cook. Save the remaining oysters for the end to maintain their fresh flavor.
Step 7
Add the cooked spaghetti and 1/2 cup of reserved pasta water to the skillet. The pasta water is crucial for emulsifying the sauce and creating a silky texture. Chop the bok choy into bite-sized pieces and add it to the pan. Stir in 1 tablespoon of oyster sauce, a pinch of salt, and a pinch of pepper to season. Sauté for about 1 minute, allowing the ingredients to meld together.
Step 8
Finally, add the remaining fresh oysters and cook very briefly, just until they are warmed through. This keeps their fresh texture and flavor intact. Once everything is well combined, remove from heat and serve immediately. Enjoy your delicious Oyster Aglio e Olio, bursting with the flavors of the sea!
