Making Oyster Lemon Pasta
The pasta was full of the sea smell of fresh oysters and the sour taste of pungent lemons. I enjoyed the unfamiliar combination, but my father only chooses oysters. Oyster lemon pasta with certain likes and dislikes, will you like it?
0 serving
Within 0 minutes
서현마미
Ingredients
  • If it's spaghetti
    140g
  • Oyster
    130g
  • Garlic
    2piece
  • Lemon
    1/3ea
  • olive oil
    1Ts
  • White wine
    1Ts
  • Broth
    5Ts
  • Salt
    suitably
  • ground pepper
    little
  • parsley
    little
Cooking Steps
STEP 1/4
The pasta is about two servings. Pour 10 times the water (1400cc) of pasta into a pot, and boil it with 1/10 (14g) of salt. When the water boils, add spaghetti noodles and boil it for 7 to 8 minutes until it is al dente. (Al dente - Cut pasta into pieces and have a little white core left in the middle) Boil it and strain it through a sieve. Leave some pasta boiled water for later use.
STEP 2/4
Shall we prepare the ingredients? Shake oysters gently in salt water and rinse them to drain. Please prepare garlic by slicing it into pieces. Place olive oil in a heated pan and stir-fry garlic until fragrant.
STEP 3/4
Add oysters and white wine. When the alcohol in the wine has evaporated to a certain extent, add pasta boiled water,
STEP 4/4
Add the noodles and mix. Season with salt and pepper, add parsley and squeeze lemon juice. If you do this, oyster lemon pasta is done.
It is important to use fresh oysters and fresh lemon juice!
Bulgogi Recommended recipe
  • 1
    Making Bulgogi with Ttukbaegi
    4.98(45)
  • 2
    Seasonal Jusam Bulgogi
    4.98(41)
  • 3
    Red pepper paste, pork, bulgogi, golden recipe. The secret of th
    4.95(41)
  • 4
    Spicy and sweet red pepper paste pork bulgogi
    4.97(37)
Japchae Recommended recipe
  • 1
    Mushroom japchae that can be a great side dish
    4.82(22)
  • 2
    Many reviews acknowledged the recipe for japchae~ How to make ja
    4.79(14)
  • 3
    Have you tried bean sprout japchae?
    4.82(28)
  • 4
    Japchae
    4.88(16)