Recipe by Roy Caceres: Spaghetti, Nieddittas mussel powder, and the scent of the sea.

Ingredients for 4 people

280 g spaghetti

2 cloves pink garlic

Salt, Calabrian chili powder, extra virgin olive oil

8 oysters

8 oyster leaves

1 kg Nieddittas mussels

For the parsley sauce

50 g parsley leaves blanched in salted water with a pinch of baking soda

7 g Pisa pine nuts

30 g mineral water

35 g extra virgin olive oil

Salt, pepper

Method

Blend the oysters with their water and set aside.

Add a drizzle of oil, a clove of garlic, and some parsley to a pot, then pour in the Niedditas mussels. Once they have opened, shell them and dry them in the oven at 50°C for a few hours, until they are completely dry.

Allow them to cool, then blend them in a food processor until you obtain a powder.

For the parsley cream

Place all the ingredients in the Thermomix bowl, except for the extra virgin olive oil, which will be poured in slowly while blending until an emulsion is created.

Set aside until ready to serve.

Composition of the dish

Cook the spaghetti in plenty of salted water and in the meantime prepare a base with grated garlic, extra virgin olive oil, and a little chili pepper.

Sauté lightly and add a little cooking water.

Drain the spaghetti when it is very al dente so that it can finish cooking in the pan, creating an emulsion that will make the dish creamy.

Finally, remove from the heat, add the oyster cream, and stir until creamy.