Oyster Agnolotti del Plin

Yields
Approximately 30 pieces or 6 servings

from Chef Ken Vedrinski, Trattoria Lucca, Charleston, South Carolina

Pasta Dough

12 egg yolks

1 teaspoon olive oil

1 tablespoon water

2½ cups 00 pasta flour or all-purpose flour

Oyster Filling

2 shallots, minced

3 cloves garlic, minced

12 fresh local oysters, shucked with their liquor (juices) and chopped

Fresh spinach blanched, chopped, and excess water squeezed out so spinach equals 1 cup

½ cup Grana Padano, grated

Olive oil for garnish

Lemon zest for garnish

Smoked almonds, chopped, for garnish

The Pasta

Filling

On medium-low heat, sauté shallots and garlic until tender. Remove from heat.
Mix all filling ingredients together other than garnishes and chill for one hour.
Roll out pasta dough gradually to thinnest setting. Spoon oyster filling by the teaspoon onto the dough, spaced 1 inch apart. Brush water on top sheet of pasta and lay over top. Seal with your fingers, making sure there are no air bubbles. Place on a baking sheet with flour and keep chilled until ready to cook.
Bring a stockpot of salted water to a boil. Cook pasta for 1−2 minutes. Strain and serve with olive oil, lemon zest, and smoked almonds. (An alternative sauce to the olive oil is browned butter with parsley.)

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