Spaghetti with Smoked Oysters

Use tinned smoked oysters, it's so simple but so delicious you won't believe it.

spaghetti (200-240 g)
sea salt
3 Tbsp. extra-virgin olive oil
1 clove garlic
½ medium onion
pancetta or bacon (50-60 g)
1 dried chilli
5-6 cherry tomatoes
1 pinch black pepper, freshly ground
1 spring onion
2 Tbsp. Parmigiano-Reggiano cheese
1 can smoked oysters

Cook the spaghetti in boiling water, use 1-1.5% salt to the amount of water (for example, add 10-15 g salt in 1 L water). The pasta water is the source of salt so use a good quality one.

Put the olive oil in a large frying pan and add the smashed garlic. Turn the heat on to medium. Add the finely chopped onion and pancetta.

When the fat has dissolved, add the deseeded chopped dried chilli and the cherry tomatoes cut in half.

When the onion is soft, add two ladles of pasta water and shake the pan to emulsify.

Add the finely chopped spring onions for colour (if you like). Two minutes before the pasta is ready, add the tinned oysters to the frying pan and cook. Sprinkle over the pepper.

When the pasta is ready, drain lightly and transfer to the frying pan. Mix thoroughly with the sauce for one minute.

Transfer to a serving dish and sprinkle plenty of Parmigiano-Reggiano on top.

I used these John West smoked oysters, really handy and versatile.

Makes 2 servings.