oscar's seafood pasta

I made up that receipe last week actually. Had some shrimps and oysters and wanted to serve them differently. So here is how I have integrated them: I have cooked the shrimps with the tomato sauce, added some water from the oyster and served them raw. Their cold, fresh sea flavor contrasts with the tenderness of the pasta and the zesta tomato sauce. I love it! Hope you will too.

The ingredients you'll need: tomato sauce, pasta, lardons (bacon bites), 12 cooked shrimps, 6 raw oysters, lemon, garlic, pepper.

Step one- the sauce. Cook the lardons on high heat. Once golden toss in the shrimps, which you have previously removed from their shelves. Let them cook on medium heat for 2 mn. Then I add the sauce. I use tomato sauce already flavored with basil, olive oil and garlic- all natural. I let it cook on low heat- add a few drops of lemon juice and some water from the oysters- not what I'll call the "first water", the one you get when you open them, but the one you obtain after letting them sit for a few minutes.

Cook the pasta. I had some olive oil and a garlic clove in the water.

When everything is ready, place an open oyster on the side of the plate for decoration and the others on a side plate so that you can help yourself to some more as you eat your dish.

I love the sauce, so rich with the lardons, zesty with the tomatoes and lemony touch- the shrimp add substance rather than too much flavor, and the oysters add just a real funky mineral note. A glass of Sancerre could add the nice flavor to it. This receipe deserves an Oscar!!!! Huh...well, you'll tell me! Enjoy!