Rich Creamy Oyster Pasta

Rich Creamy Oyster Pasta

It's a well-flavored creamy pasta with oyster broth and butter soy sauce.

Ingredients: 2 servings

Pasta (1.4 mm)
160-200 g
Hot water
about 2 liters
2 tablespoons
1 pack (10 oysters)
★Bacon block
5 x 5 cm
1 clove
Olive oil
2 teaspoons
☆Heavy cream
200 ml
15 g
☆Soy sauce
1 teaspoon
Baby leaves
as needed


1. Mince the garlic. Cut the bacon block into 1 cm cubes. Wash the oyster really well, and drain the excess water.
2. Heat the olive oil in a frying pan, and sauté the garlic over low heat until fragrant. Add the ★ ingredients, briefly stir-fry, cover with a lid, and cook for a few minutes over low heat.
3. When the oyster becomes plump, add the ☆ ingredients, and turn up the heat to medium. When the sauce starts to boil, turn down the heat to low. Stir well, and turn off the heat.
4. Pour the hot water into a large pot, and bring to a boil. Add the salt, and boil the pasta.
5. Drain the excess water from the pasta. Add into the Step 3 pan, turn on the heat, and mix quickly.
6. Turn off the heat, add the bay leaves, serve on a plate, and done.

Story Behind this Recipe

I wanted to make pasta that highlights the oyster broth, so I came up with Japanese-style creamy sauce.