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Spaghetti with oysters and lettuce | Recipes transcribed by Yoshimi Hidaka's ACQUA PAZZA channel

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Yoshimi Hidaka's ACQUA PAZZA channel

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Ingredients

oyster : 2 pack
lettuce : 1/4 ball
spaghetti : 200g
Olive oil : Appropriate amount
Garlic : Appropriate amount
Hawk's claw (favorite) : Appropriate amount
salt : a little

Time required

20minutes

Procedure

1) Preparation of oysters 00:55
Remove the oysters from the pack and put the salt water inside in a bowl. Wash the oysters with the salt water. Strain the salt water with kitchen paper to remove dirt. Add flour to the oysters and remove excess flour.
2) Bake oysters 02:57
Boil the spaghetti. Warm the olive oil in a frying pan and add the oysters. Turn it over with a little browning. When the back side is also browned, tilt the frying pan, add a small amount of olive oil and garlic, and add hawk claws if you like. Add salt water and simmer for 1 minute.
3) Finish 05:22
Wash the lettuce and put it in a size that is easy to eat, and put it in a boiling pot of pasta that has been boiled for about 10 seconds. When the pasta is boiled, drain it with lettuce, put it in a frying pan of oysters, mix well, add a little boiled juice and taste. Adjust the taste and add olive oil, and it's done.

Point

Use salt water containing oysters, but be sure to boil for at least 1 minute. (Instruction from the health center)
Shabu-shabu is just right for lettuce, so add it just before frying the pasta.
To bake the oysters well, add the garlic in the middle, not at the beginning, so as not to burn it.
When adding garlic, be sure to tilt the frying pan to make it easier for the oil to collect.