Description
A modern twist on a traditional carbonara pasta, using squid ink and oysters. Creamy and decadent – a real treat.
Ingredients
1 packet black squid ink pasta (available from your local Pick ’n Pay FINEST range)
4 tsp (20 ml) olive oil
30 fresh oysters, shucked and cleaned
125 g pancetta or smoked back bacon (Pinto’s sells fantastic self-made bacon)
2 cloves garlic
1½ C (375) ml thick cream
¾ C (180 ml) grated Parmesan
zest and juice of ½ lemon
2 Tbsp (30 ml) chopped flat-leaf parsley
4 Tbsp (60 ml) pine nuts, roasted
Instructions
Bring a large pan of salted water to the boil and cook the pasta according to packet instructions. Drain, refresh and toss in ½ Tbsp (7.5 ml) olive oil to keep the strands from sticking.
Remove the oysters from the shells and keep to one side.
Heat the remaining oil in a pan over medium heat. Add the pancetta and cook for 2–3 minutes until starting to crisp. Add the garlic and cream and cook for 1–2 minutes until reduced by half. Add the Parmesan and season to taste. Keep warm.
Pour boiling water over the pasta to refresh and then strain and add to a medium pot. Add the oysters and the sauce to the pasta. Add the lemon zest and juice for final flavour. Serve on a big platter and sprinkle with the chopped parsley and pine nuts. Serve warm.
