BARILLA LOVE WITH OIL CURED TUNA AND FRIED PACIFIC OYSTERS

INGREDIENTS

• 3 lbs Barilla Spaghetti
• 6 cups heavy cream, reduced by half
• 5 garlic cloves, sliced paper thin
• 3 Calabrian chilis in oil, finely minced (remove seeds for less heat)
• 2 lemons, juiced, plus zest
• 1 tbsp lemon zest
• 1/2 cup pine nuts, toasted
• 2 bundles flat leaf parsley, picked and finely chopped
• 8 oz olive oil cured yellow fin tuna
• 15 oysters, medium to large, shelled
• 1 cup all purpose flour
• 1 1/2 cup corn meal
• 2 tsp kosher salt (more or less to taste)
• 1/2 tsp freshly cracked black pepper
• 3 cups canola oil for frying

PREPARATION

1. 1.Bring 4 quarts of salted water to a boil. Cook pasta 6-7 minutes, until al dente. Drain and set aside.
2. 2.In a large skillet over med-high heat, add about 3oz olive oil and slowly cook garlic and chilis until fragrant, with no color.
3. 3.Add the pasta, double reduced heavy cream, lemon zest, and lemon juice to skillet. Bring to a simmer and let the cream coat the pasta.
4. 4.Flake the oil cured tuna and add to pasta. Toss gently to incorporate. Add chopped parsley and toss. Season to taste with black pepper and salt.
5. 5.For oysters, combine flour and corn meal, and coat oysters in flour mixture.
6. 6.In a cast iron skillet or pot, add canola oil and heat to 350 degrees. Fry oysters until golden brown and firm; about 3-4 minutes. Remove and rest on a paper towel to drain. Season with salt.
7. 7.Plate pasta and garnish with toasted pine nuts, fried oysters, more lemon zest, and more parsley. Drizzle with some olive oil if desired.