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for 4 people
Open the oysters and cut them into small pieces, fry the finely chopped shallot with a little extra virgin olive oil, then add the oysters and the grated rind of one and a half lemon, season with salt and pepper, then set aside.
Bring the water to boil, when it comes to a boil, add the pasta, cook for half of the cooking time, drain and finish cooking in the pan with the oyster sauce, stirring with the extra virgin olive oil and the juice of half a lemon.
Serve in 4 flat plates, decorating with a little grated lemon.
Eleonora's cuisine reflects her way of being: stubborn, determined, tenacious, courageous and lively. An all-encompassing love, started more than ten years ago, when she, after having definitively put her accounting degree in the drawer, she dedicated herself to the realization of her dream: to become a chef.