Pasta and cauliflower wih oysters and pecorino

Gennaro Esposito

For 4 people

240 g of broken mafaldine (pasta)
120 g of cauliflower
16 g of cubed pecorino
8 medium-sized oysters
garlic, extra virgin olive oil, chili pepper and salt
chopped parsley


Open the oysters and recuperate the water from inside the shells.

Clean the cauliflower, wash it and break into lots of small florets. Bring a pan of salted water to the boil and cook the pasta with the cauliflower, remembering to set 20 g of it to one side. Meanwhile, gently fry the garlic, remaining cauliflower, chili pepper and pecorino in some oil.

Add the pasta with the freshly cooked cauliflower, oysters with their water and parsley and stir everything with some extra virgin olive oil.