Rigatoni with Smoked Mussels and Oysters

A double hit of smoked seafood - delicious!

Recipe By: Patricia (https://cookbuzz.com/kitchen/372)
Serves 2 Prep: 2 min Cook: 12 min

Ingredients

Tinned smoked oysters 1
Tinned smoked mussels 1
Garlic 1 clove
Dried chilli 1
Rigatoni 180g
Parsley as required
Salt (for the pasta water) as required

Method

1
These are the smoked mussels (left) and smoked oysters I used. They are a John West brand that come in oil.
2
Start cooking the rigatoni. Use 1% salt to the amount of hot water (such as 10g salt to 1 litre water). The pasta water will be a important part of the sauce so use a good quality salt.
3
Put the oils from the tinned mussels and oysters in a large frying pan and add the smashed garlic on medium heat. Add the deseeded and crumbled dried chili.
4
Add 2 or 3 ladles of pasta water to prevent the garlic burning and shake the pan to emulsify the oil and water.
5
As the sauce reduces, add more pasta water and shake the pan well. Add the oysters and mussels to the pan 1 minute before the pasta is cooked and heat through gently.
6
Add the cooked and drained pasta to the frying pan and stir for 1 minute, mixing well with the sauce. Sprinkle with the finely chopped parsley and enjoy.

Tips & Note

Rigatoni with Smoked Mussels and Oysters

A double hit of smoked seafood - delicious!

Recipe By: Patricia (https://cookbuzz.com/kitchen/372)

Serves 2

Prep: 2 min

Cook: 12 min

Ingredients

Tinned smoked oysters 1
Tinned smoked mussels 1
Garlic 1 clove
Dried chilli 1
Rigatoni 180g
Parsley as required
Salt (for the pasta water) as required

Rigatoni with Smoked Mussels and Oysters

Recipe ID :2444 Posted on 27 FEB 2017

Serves 2

Prep 2min
Cook 12min
views 451
printed 1

saved 0

A double hit of smoked seafood - delicious!

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Ingredients

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1
1
1 clove
1
180g
as required
as required

Method

Prep
2min
Cook
12min
1
These are the smoked mussels (left) and smoked oysters I used. They are a John West brand that come in oil.
2
Start cooking the rigatoni. Use 1% salt to the amount of hot water (such as 10g salt to 1 litre water). The pasta water will be a important part of the sauce so use a good quality salt.
3
Put the oils from the tinned mussels and oysters in a large frying pan and add the smashed garlic on medium heat. Add the deseeded and crumbled dried chili.
4
Add 2 or 3 ladles of pasta water to prevent the garlic burning and shake the pan to emulsify the oil and water.
5
As the sauce reduces, add more pasta water and shake the pan well. Add the oysters and mussels to the pan 1 minute before the pasta is cooked and heat through gently.
6
Add the cooked and drained pasta to the frying pan and stir for 1 minute, mixing well with the sauce. Sprinkle with the finely chopped parsley and enjoy.
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Patricia
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