Oysters in whisky cream

Serves: 1

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Total Time: 15

Prep Time: 10

Cook Time: 5

• 6  oysters, opened, on shell
• 25 gram(s) angel hair spaghetti
• 35 gram(s) (11/4oz) sliced pancetta
• 70 ml (5tbsp) single cream
• 1 tablespoon(s) whisky
• 2 teaspoon(s) salmon roe
• Salmon roe, to garnish
• Fresh dill, to garnish

Method

1. Remove oysters from their shells using a sharp knife. Wash the shells thoroughly and dry. Cook the spaghetti in boiling water for 3 minutes until just tender. Drain well. Snip the pancetta into tiny pieces and dry fry in a small pan until crisp. Add the whisky. Be careful - it will splutter furiously, but then stir in the cream and remove pan from the heat.
2. Place a few strands of pasta in each oyster shell, top with an oyster and drizzle with the whisky cream. Sprinkle over a few beads of salmon roe and snipped chives or dill. Serve immediately with a glass of champagne.
3. Photographs Peter Cassidy; food styling Sunil Vijayakar; recipes Mitzie Wilson

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