Oyster Aglio e Olio: A Luxurious Pasta Dish
Aglio e Olio Pasta with Fresh Oysters!
Experience the exquisite harmony of fresh oysters and classic Aglio e Olio for a truly decadent pasta.
Ingredients- Fresh oysters 150-200g
- Garlic 10 cloves
- Dried red chili peppers (peperoncino) 3
- Minced garlic 1/2 Tbsp
- Oyster sauce 1 Tbsp
- Black pepper 1 pinch
- Olive oil 5 Tbsp
- Salt 2 pinches (for pasta water)
- Spaghetti pasta 2 servings
- Parsley flakes a pinch (for garnish, optional)
Cooking Instructions
Step 1
Gently rinse the fresh oysters under cold running water to clean them and remove any shell fragments or debris. Place them in a sieve to drain thoroughly. This step ensures a clean flavor without any unpleasant ocean smell. Meanwhile, start boiling a generous amount of water in a pot for the spaghetti. Your delicious Oyster Aglio e Olio is almost ready to be made!
Step 2
Thinly slice the garlic cloves. The key to Aglio e Olio is infusing the oil with garlic flavor, so don’t be shy – use more than 10 cloves if you love garlic! You can also prepare some minced garlic for an even richer garlic aroma.
Step 3
Take a wide pan and pour in a generous 5 Tbsp of extra virgin olive oil. Add all the sliced garlic and set the heat to low. Slowly sauté the garlic, being careful not to burn it, allowing its fragrance to infuse into the oil. Golden-brown garlic will lend a much deeper flavor to your pasta.
Step 4
As the garlic begins to release its aroma, crush the 3 dried red chili peppers (peperoncino) with your hands and add them to the pan. If you enjoy a spicier kick, feel free to adjust the amount of chili peppers or add them whole. The subtle heat from the peperoncino will elevate the overall flavor profile of the pasta.
Step 5
Once the water is at a rolling boil, add 2 pinches of salt to mimic the taste of seawater. Now, add the spaghetti pasta and cook it for 1 to 2 minutes less than the time indicated on the package. For example, if it says 10 minutes, cook it for about 8 minutes. This is because the pasta will finish cooking in the pan with the sauce. Remember to reserve some of the starchy pasta water before draining.
Step 6
Return to the pan with the garlic and chili peppers. Add 1 Tbsp of oyster sauce and 1/2 Tbsp of minced garlic. Sauté these ingredients over low heat. The savory depth of the oyster sauce combined with the aromatic minced garlic forms the delicious base of your sauce.
Step 7
Now, add the prepared fresh oysters to the pan. Use about 150g to 200g of oysters; if you’re a big oyster lover, feel free to use the full 200g for a richer experience. Oysters can become tough if overcooked, so gently stir-fry them with the other ingredients just until they are lightly cooked and begin to open.
Step 8
As the oysters begin to open, add a pinch of freshly ground black pepper. Pepper helps to cut through any potential oceanic brininess and adds another layer of complexity to the dish.
Step 9
Add the spaghetti, which has been cooked for about 8 minutes, and the reserved 2 Tbsp of pasta water to the pan. Switch the heat to medium-low. Gently toss the pasta using tongs or chopsticks, ensuring the pasta is well coated with the oil and sauce. This step allows the pasta to absorb all the wonderful flavors and achieve a glossy finish. Continue to toss for about 2 to 3 minutes.
Step 10
Transfer the finished Oyster Aglio e Olio pasta to a serving plate. For an extra touch of visual appeal, sprinkle some parsley flakes on top. Don’t worry if you don’t have parsley; it won’t affect the delicious taste. Now, savor your restaurant-quality Oyster Aglio e Olio right in the comfort of your home!
