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Ingredients
- 24 Leeuwin Coast Akoya
- 100g butter
- 1 shallot, thinly sliced
- 6 cloves garlic
- 1 cup white wine
- 3 cups cream
- 1/4 cup parsley, chopped
- 6 tbsp preserved lemon rind, thinly sliced
- 400g tagliatelle, cooked in salted water
- 200g shaved parmesan
- Cracked black pepper
Method
- Thaw Akoya in fridge for 2hrs or 1hr on the benchtop before use.
- To shuck, pinch either side of the Akoya at the bottom to create a gap in the top of the shell.
- Using a blunt knife, insert the knife between the shell and the Akoya meat and gently separate.
- Repeat on the other shell to release the meat.
- Gently remove the green byssal thread by pulling sideways and leave in the half shell, keeping the Akoya attached to the shell.
- In a sauté pan over medium heat, melt the butter and fry the garlic and shallot until softened. Add the Akoya and sauté gently for 1 minute, add wine and cover to steam for a further minute.
- Remove the Akoya from the pan while completing the sauce. Reduce wine by half and add the cream. Reduce by a further third, season with parsley, preserved lemon and cracked black pepper.
- Add sauce and Akoya to freshly cooked pasta and stir gently. Serve with a generous amount of parmesan cheese.
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