240g spaghetti
400g pepper
10 Gillardeau oysters
130g onion
30g potatoes
5 Interdonato lemons
40g sugar
65ml olive oil

1 — CREAM OF ROASTED PEPPER
Wash the peppers under running water, dry them with a cloth and put them in an oven tray with oil and salt.
Bake them at 170°C for 40 minutes.
Once roasted, remove the tray from the oven, cover the peppers and let them cool.
Peel the peppers and extract the juice with the help of an extractor, which will be added to the filtered water that the vegetable will have released into the tray during cooking.

2 — OYSTER SAUCE
Open the oysters, collecting their well-filtered water in a bowl and keep the shellfish.
Peel and finely chop the onion and potato, put the onion in a saucepan with a little oil and brown it, add the potato, some water and slowly braise until completely cooked.
Put the mixture in a blender, add 6 oysters and their water, and finally blend everything until getting a silky sauce. Filter and set aside.

3 — LEMON CURD
Clean the lemons, peel them with the help of a peeler, making sure to take only the citrus peel without the white part.
Blanch the skins in a pot 6 times, starting with cold water each time.
Extract the juice of the lemons until reaching a weight of 150g, filter it and put it in the pot.
Add the sugar and the peels, and cook over low heat for about 15 minutes.
Put everything in a blender adding a little oil, salt and blend, then put the mixture in a sac à poche.

4 — SPAGHETTI
Cook the spaghetti in salted water for 4 minutes, drain and finish the cooking in the pan for another 5 minutes by adding the roasted pepper juice
Then stir in olive oil and quickly sear the 4 oysters in a hot pan.

FINISHING & SERVING INSTRUCTIONS
Place the oyster sauce at the base of the dish and place spaghetti on top.
Finish the dish with some drops of lemon curd and the seared oyster.