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Martin Bosley's recipe of the week
Fettuccine with Poached Oysters and Broad Beans
Martin says: “Light and easy pasta dishes that use seafood and fresh local ingredients are always a good combination. That said, this is probably the dish to do if you want to show off a bit. After all, how often do you have a dozen oysters in your refrigerator waiting to be used? Double-podding the broad beans doesn’t take long- it’s actually quite satisfying to do and the result is worth the extra effort."
Ingredients / Serves 4
750g broad beans
200g fettuccine or tagliatelle
2 cloves garlic
1 tbsp olive oil
200ml cream
Zest of 1 lemon
12 rock or Pacific oysters, rinsed of grit and sand
1 small bunch of mint
Salt and freshly ground black pepper
2 tbsp salmon roe
Method
Shell the beans and plunge into boiling water for six minutes. Run them under cod water and remove the skins. This is called double-podding, (if the beans are young and tender, you will not need to do this.) You should end up with one cup of beans. Bring a large saucepan of salted water to a rapid boil and add the pasta. Following the packet instructions, cook until tender, then drain. Slice the garlic finely, put it in a frying pan with the oil and cook over a low heat until soft and without colour. Add the cream and bring it to a simmer, then add the lemon zest and oysters. Cook until the oysters tighten slightly. Add the beans. Finely shred the mint leaves and add to the frying pan. Season with salt and black pepper. Add the drained pasta and mix together lightly.
To Serve
Divide the pasta between four individual bowls. Sprinkle some roe on top of each bowl.
Wine match
