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Creamy Oysters & Spinach Pasta
Introduce
Chef :
Hiroko ListonCreamy Oysters & Spinach Pasta
Oysters that are available in Melbourne where I live are for eating raw, most of them are small, and VERY expensive. I don’t enjoy raw Oysters but I love cooked Oysters. If you have not-so-fresh Oysters and you need to cook them, this is a good recipe to try. If your Oysters are large ones, they are perfect for this dish.
Ingredient
Food ration :
1 ServingCooking time :
15 minutes
6
Oysters
1-2 tablespoons
Plain Flour
1 tablespoon (15 g)
Butter
1 handful
Baby Spinach
Cooking instructions
* Step 1
Cook Pasta in boiling salted water according to the instruction on the package.
* Step 2
Clean Oysters, drain well, and place them on a sheet of paper towel to remove excess water. Prepare 1 tablespoon Plain Flour in a bowl.
* Step 3
When the Pasta is half cooked, season Oysters with Salt & Pepper, roll them on the Flour and coat well, add extra Flour if required, melt Butter in a frying pan over medium heat, and cook Oysters on both sides.
* Step 4
Add Cream and Cheese, then add Pasta with 1-2 tablespoons salted water that has been cooking pasta, and season with Salt & Pepper. Add Baby Spinach and mix to combine.
* Step 5
*Note: Today I added some freshly ground Black Pepper and some grated Parmesan on top.
Note: if there is a photo you can click to enlarge it
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
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