Though we are a group of islands, oysters are not that easy to come by like mussels. Or at least here in the Metro. Sure, in some select areas where the seafood is bountiful, oysters are cheap and plenty. So even if I am able to eat a lot of oysters in some places, I end up missing it too here.
So mom found me some! Yay. The oysters were cooked in onion, garlic and a bit of citrus. I eat it like this. (I only eat raw oysters when eating in high-end hotels, or in provinces were you can eat oysters by the roadside!). And love it. But I had too many that I couldn’t eat it for days like this.
I decided to remove all the liquid and aromatics, and then add it to pasta, along with some olives, tomatoes, garlic and cheese. It was like any pasta I would make, I guess. But the tender oysters were like little oomphs of wonder int eh pasta. Unlike mussels which are generally chewier and stronger in flavor too, this was really good.
I wish I have fresh oysters to cook with regularly, but as of now, this will have to do.
Oysters in Spaghettini Recipe
3 cloves of garlic, chopped roughly
1 tomato, diced
3 tablespoons of leeks, minced
1/2 cup oysters
3/4 cup of cooked pasta (I used spaghettini)
5 green olives, mushed up
cheese, to taste
Saute the garlic, along with the tomatoes. Add in the leeks, and the oysters (cooked but drained). Saute until warmed through, then add the pasta, and a bit of the cooking liquid. Add the olives, cheese, and some pepper flakes if desired. You may also add in a bit of citrus. Taste and adjust seasoning as needed.