This beautiful dish was an invention of mine when I was asked to step in last minute to do a second chef demo at Padstow Xmas Festival.
I'd already presented my prepared dish in an earlier demo so had to think quick for some fresh 'content' for the audience. I'm not sure where it came from but I grabbed these ingredients and cooked this dish for the first time, live on stage. It's become a bit of a winner, especially for convincing oyster doubters to become oyster lovers. The name 'Carmauroli' is the conjugation of three lovely Italian ladies names I know who love food and adventures. A great combination.
6 plump shucked oysters
2 Portions of Tagliatelle pasta
4 rashers of streaky bacon
- Shuck and strain your oysters, according to preference of how pale and creamy coloured you want your sauce you can carefully trim the dark gills and save for frying in an omelette.
- Blend the oysters with good quality rapeseed oil using an emulsifying blade if you have one, otherwise pulse setting on your food processor should work fine.
- Cut up the bacon and fry gently until nice and crispy.
- Boil the pasta until al dente, strain and return to the hot pan, mix in the crispy bacon then stir in the oyster sauce, coating all the pasta with it.
- Serve and season with black pepper and a sprig of Basil.
Below are a short version and a long version of the Recipes to help you along with trying it for yourself. Do share to get as many people eating oysters as possible! #eatfarmedoysterssavetheearth