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 2,006
printed 1

saved 0

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
Looks like a dish you'd order in a restaurant, but it's so simple to make!
Chicken breast fillet, Salt & pepper, Baby spinach leaves, Carrot batons, Green beans, Parma ham slices, Olive oil, Tomato sauce (shop bought)
HOME
Enjoy the crispy skin as well.
Chicken thighs, Salt & pepper, Olive oil, Ripe tomatoes, Lemon, Parsley
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
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
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

Comment


Upload your
“I made it!!” photo

Similar Recipe

It’s easy to enhance flavor of shrimp while pairing it with pasta in a single dish, Shrimp Puttanesca. This history of puttanesca sauce is interesting as it was developed in Naples by prostitutes to lure in potential customers who were hungry but also interested in other services.
 
What to do with all that leftover Christmas turkey? Don’t waste the turkey that took you hours to prepare! Transform the traditional American Christmas turkey leftovers into an amazing Italian dish by making Turkey Bolognese! See how to use your leftover turkey in Episode 71 of POV Italian Cooking
 
Ciabatta bread, a classic Italian bread, was developed in response to the French Baguette that had spread across the country. Ciabatta is Italian word meaning slipper which also describes the shape and thickness of the bread. See how to make it at https://youtu.be/TzH7DEHlRcU
 
If you love limoncello then you may want to give Orangecello a try! In this short video I share how to modify the Limoncello that I made in episode 91 of POV Italian Cooking to make Orangecello.
 

All New Recipes

Easy fried rice using shop bought egg fried rice!
Egg fried rice (Sainsbury 75p), Egg, Spring onions, Frankfurters, Salt & pepper, Soy sauce, Vegetable oil
cookbuzz
PRO
Super easy Japanese recipe using tinned mackerel.
Tinned mackerel (in brine), Spring onion, Ginger slices, Fish stock cube, Hot water, Sugar, Mirin, Miso
cookbuzz
PRO
Osso Buco, which translates as “hole of bone” is pure meaty awesomeness. Placing on a bed of risotto or polenta pays tribute to Osso Buco’s roots and takes this Italian comfort food to another level. Traditionally, Osso Buco is made with veal but see how I make Beef Osso Buco, a carnivorous wreath.
 
Looking for an easy alternative to a traditional seafood boil? Need a simple recipe that works for both fresh or frozen seafood? If so, you need to see my Easy Seafood Pot recipe in episode 108 of POV Italian Cooking
 
Risotto doesn't always have to be the star of a dinner menu, it can also serve as a great bed for another dish which it does in episode 106 of POV Italian Cooking where I make a simple Beef Tomato Risotto. This risotto serves as the bed upon which Beef Osso Buco will rest in the next episode (#107).
 
It can be difficult to make a perfect hard-boiled egg that has a creamy yolk and a tender white. Overcooking a hard-boiled egg, which is easy to do, results in a chalky and sometimes greenish yolk, a rubbery egg white and a slightly sulfuric taste. In this video I demonstrate how I use my sous vide to get the perfect hard-boiled egg.