Ingredients
- 24 oysters
- 150g potatoes
- Extra virgin olive oil
- 1 eschalot, minced
- 1 clove garlic, minced
- 3 cups basil leaves
- 50g pine nuts
- Salt
- 60g grated parmesan
- Pepper
- 400g paccheri
Method
Remove oysters from their shells, saving any liquor.
Place oysters in a bowl.
Peel potatoes and dice into half-centimetre pieces.
Place in a bowl with cold water for 5 minutes then drain and pat dry.
Heat 4 tbsp of olive oil in a braising pan large enough to hold all the pasta.
Lightly fry eschalot and garlic for 30 seconds then add potatoes.
Keep cooking and stirring until they are soft. Turn off heat.
Place basil and pine nuts in a mortar (or a food processor) with a pinch of salt and pound (or pulse) to a paste.
Add parmesan and enough olive oil to cover pesto.
Add pepper to taste and mix well.
Cook pasta in a large pot of salted water until al dente.
Meanwhile, place braising pan with potatoes back on a moderate heat and add oysters, along with their liquor.
Cook for only a minute and remove from heat.
Drain pasta and mix well in braising pan with pesto.
