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 9,822
printed 10

saved 3

A double hit of smoked seafood - delicious!

Share

Ingredients

Print Ingredients Email Ingredients
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.
HOME
Patricia
I’ve got 9 recipes!

PATRICIA
Step into my kitchen!
A traditional Sicilian recipe with a secret - add 1 tsp cocoa powder to get a deep rich taste.
Aubergine (large), Onion, Capers, Olives, Tinned tomatoes (chopped), Olive oil, White wine vinegar, Cocoa powder, Granulated sugar, Water, Salt
HOME
This is a Sicilian recipe that uses fresh sardines. Tinned ones here in the UK are more than good enough!
Spaghetti, Tinned sardines in tomato sauce, Garlic, Olive oil, Dried chilli, Fish stock cube, Parsley
HOME
A double hit of smoked seafood - delicious!
Tinned smoked oysters, Tinned smoked mussels, Garlic, Dried chilli, Rigatoni, Parsley, Salt (for the pasta water)
HOME
Ripieno means stuffing in Italian - simply bake a tomato stuffed with lots of cheese, egg and bacon - it makes a lovely weekend brunch dish.
Beef tomatoes (medium), Eggs, Bacon rasher, Vegetable oil, Cottage cheese, Cheddar cheese, Parmigiano reggiano, Salt & pepper, Spring onions
HOME
Just roll up stuffed pan-fried aubergines then put in the oven...simple but so so delicious!
Aubergine (large), Olive oil, Salt & pepper, Mushrooms (medium), Tinned tuna (in sunflower oil), Parmigiano reggiano, Tomato sauce (shop bought), Oregano, Pine nuts, Cheddar cheese
HOME
A typical Italian home recipe that everyone loves to make.
Chicken breast fillets, Salt & pepper, Flour, Egg, Breadcrumbs, Vegetable oil, Tomato sauce (shop bought), Parmigiano reggiano, Mozzarella cheese
HOME
Enjoy the crispy skin as well.
Chicken thighs, Salt & pepper, Olive oil, Ripe tomatoes, Lemon, Parsley
HOME

Similar Recipe

If you have any leeks left over in the fridge, you should try this for sure!
Leeks, Cherry tomatoes, Garlic, Dried chilli, Tinned tuna (in sunflower oil), Butter, Salt for pasta, Spaghetti, Parmigiano reggiano
A mind-blowing and delicious pasta using tinned scallops in vieira (hot chili tomato) sauce.
Tinned scallops in vieira sauce, Garlic, Dried chilli, Olive oil, Fish stock cube, Parsley, Pepper, Spaghetti
Rafael
HOME
Looks impressive but it's so simple to make, it's our family weekend favourite.
Spaghetti, Clams, Garlic, Parsley (finely chopped), Chilli powder, White wine, Cherry tomatoes, Oil, Salt
Jojoma
HOME
Everyone loves this dish, but spicy cod roe is not available here, so we can use the tinned one with chilli pepper.
Princes Cod Roe, Cayenne pepper, Kombu broth, Hot chilli oil, Olive oil, Leek, Sundried chilli (deseeded), Pasta, Salt for the pasta
Tobuchan
HOME
Add some anchovy to aglio, olio e peperoncino, and it will be a very rich and tasty pasta dish.
Olive oil, Garlic, Dried chilli, Anchovy fillets, Salt for pasta water, Spaghetti
Patricia
HOME
To get a really good deep taste, you need to extract the brown meat from the prawns - try this dish!
Prawns with heads (frozen), Pancetta, Garlic, Cherry tomatoes, Olive oil, Salt (for the pasta water), Fresh parsley, Linguine
Tobuchan
HOME

All New Recipes

A very kid-friendly recipe that is going to bring joy to those little hearts. Made with a few simple ingredients and can be done in less than an hour. View more details here: https://www.myweekendplan.asia/easy-chocolate-cake/
Self-raising flour (sifted), Cocoa (sifted), Caster sugar, Butter (softened), Milk, Eggs (lightly beaten)
All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil