Belon Oysters with Fresh Spaghetti: An Elegant Seafood Recipe
- 300 g Panzani fresh spaghetti
- 24 belons
- 1 tablespoon olive oil
- 3 tablespoons whipping cream
- Chervil
- 1 small jar lumpfish eggs
- Preparation time: 20 minutes
- Cooking time: 10 minutes
- Cook the spaghetti for about 5 minutes in 2 liters of salted, oiled boiling water. Drain well.
- Open the belons, detach them from their shells, and recover the juice. Filter the juice and pour it into a small sauté pan over high heat.
- Toss the pasta with 2 knobs of butter and 4 turns of the pepper mill. Keep warm.
- Add the cream to the oyster juice.
- Divide the spaghetti among 4 plates.
- Arrange the belon oysters (crown oysters) on top.
- Finish the sauce by incorporating the remaining butter in pieces. Whip vigorously.
- Stir in the lumpfish eggs and chopped chervil.
- Glaze the oysters with the sauce.
