12.351 Spaghetti with Oysters

Cycle 12 – Item 351

22 (Wed) December 2021

Spaghetti with Oysters

4.0

at Rossini

-Jae, Jongro, Seoul, Republic of Korea-

with HRS, LJK

Rossini is an Italian restaurant.

Located in the vicinity of Seoul National University Hospital, where Professor LJK is based, the restaurant has long been his go-to hangout for wine and Italian food.  As we were seated, the owner bowed very deeply and said very solemnly, “Professor, the chef has devised a menu for the evening, which we hope will please you.”  LJK turned to us, shaking his head, sighed and said, “They never let me look at the menu.”  Poor guy.

I’ve never been a huge fan of oysters, prepared in any way, but that might change, starting today.

On the house.

The pasta course was a revelation.  According to the owner, the chef had improvised it that evening, having purchased oysters on a whim.  The process is simple – combine olive oil + garlic + capers + oysters + salt + pepper, sauté over high heat for a few seconds, add white wine + garlic chives, flambé for a few more seconds, toss with pasta – essentially like alle vongole.  But in contrast to the sweetness of clams, the oysters provided a buttery bitterness that made the dish feel more mature.  And the garlic chives (buchu) contributed a punchier aroma than, say, scallions or parsley.  Seeing how enamored I was with the dish, the owner brought another one for me, on the house.  It seemed even better the second time.

(See also GLOBAL FOOD GLOSSARY)

(See also RESTAURANTS IN KOREA)

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