Rika's TOKYO CUISINE: Pasta with Oysters

Japanese adore Italian food. Today, Rika is teaching us something she loves to eat, Japanese-style pasta. The perfectly cooked, al dente spaghetti, is combined with nutritious, seasonal oysters. Enjoy them hot and dressed with soy-sauce and olive oil.

Pasta with Oysters [Ingredients] *Serves 2 10 oysters 160g spaghetti 2L boiling water 2 tbsp salt 2 cloves garlic 2 dried red chili peppers 1/2 cup cilantro 2 tbsp olive oil 2 tbsp soy sauce 1/2 tsp granulated chinese soup stock Extra virgin olive oil, to taste [Method] 1. First, begin boiling the spaghetti. Meanwhile, start on the sauce. 2. Chop the garlic, chili pepper and cilantro. 3. Place the garlic and olive oil in a frying pan and turn the heat to medium. When the garlic gives off a good smell, and it is lightly browned, turn off the heat. Add the chili pepper, chinese soup stock and soy sauce. 4. When the spaghetti has 1 minute left to cook, add the oysters and finish cooking them both at the same time. 5. Add the oysters and spaghetti to the frying pan with the sauce. And add the extra virgin olive oil. 6. Arrange the cilantro on the plate. Tuna and Vegetable Carpaccio [Ingredients] *Serves 2 100g fresh tuna 1/2 cup arugula 1/3 celery 1/2 cucumber 5 shiso leaves 1/2 fresh green chili pepper 1 tbsp ponzu soy sauce 1 tbsp olive oil 4 pinches salt Ground black pepper, to taste [Method] 1. Cut the celery, cucumber and shiso into thin strips. Cut the green peppers into thin slices. Tear the arugula by hand. 2. Sprinkle salt over the serving plate. Arrange the tuna slices on top and sprinkle with salt once more. 3. Mound the vegetables in the center, drizzle the ponzu soy sauce and olive oil over the top and sprinkle with black pepper. Sautéed Yellow Bell Pepper and Nori [Ingredients] *Serves 2 1 yellow bell pepper 1 tbsp sesame oil 1