Region: Italy
Category: Pasta with Shellfish
Season: Any
Difficulty: Labor Intensive
I love the pungent flavors of this garlic and red chile-enhanced pesto made with three aromatic herbs, parsley, mint, and coriander. 
It is colorful and delicious. I normally make pesto with mortar and pestle (that’s why they call it “pesto”). One can also make pesto in a food processor, but the result I find a little more...well, processed. Make sure the herbs are dried well before pounding, otherwise the pesto will be too watery.
[photo: Clifford A. Wright]
Yield: Makes 2 servings
Preparation Time: 40 minutes
4 garlic cloves
1 teaspoon salt
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh coriander
1 tablespoon pine nuts
1 dried red chile, crumbled
1/4 cup plus 3 tablespoons extra-virgin olive oil
8 to 10 oysters, shucked
1 cup dry bread crumbs
Salt and freshly ground black pepper to taste
1/2 pound perciatelli (bucatini)
1. In a mortar, pound the garlic cloves and salt together with a pestle until it is mushy. Add the parsley, mint, coriander, pine nuts, and chile and continue pounding until the herbs are no longer leafy. Continue pounding while you add 3 tablespoons olive oil, 1 tablespoon at a time, until it is the consistency of a pesto–that is, very mushy.
2. In a skillet, heat the remaining 1/4 cup olive oil over medium-high heat until nearly smoking. Meanwhile, toss the drained oysters in a bowl with the bread crumbs and a pinch of salt. Shake any excess bread crumbs off the oysters and fry until golden, turning, about 2 minutes. Remove with a slotted ladle and drain on paper towels.
3. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente. Drain without rinsing. Transfer the pasta to a serving bowl and toss gently with the pesto and arrange the fried oysters on top. Grind abundant fresh pepper over the pasta and serve.
Variation:
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Posted: 12/22/2006