Spaghetti with Oysters

Method

1. Clean the oysters thoroughly under running water using a brush to remove any sand or dirt.
2. Cut the garlic into large chunks, leaving the skin on.
3. Separate the parsley stems from the leaves; finely chop the leaves and set aside.
4. In a pot, place the garlic chunks, parsley stems, and the oysters with the flat side facing up.
5. Add pepper, then pour in enough water to just cover the oysters.
6. Add a generous amount of extra virgin olive oil.
7. Cover and bring to a boil. Cook until the oysters open (the flat side will lift).
8. As soon as the oysters open, remove them from the pot, letting their liquid drip back into the pot.
9. Open the oysters by inserting a knife, separate the meat from the top shell, and reserve the meat. Return the top shells to the pot for extra flavor.
10. Cover again and boil the broth for 5-6 minutes.
11. Strain the broth through a fine sieve, discarding all solids. Return the liquid to the pot.
12. Bring the broth to a boil. Taste and adjust salt if needed (the broth should be only lightly salted because it will reduce).
13. Add the spaghetti directly into the boiling broth. Cook on high heat, stirring frequently, like a risotto. If the liquid evaporates too quickly, add a little hot water.
14. Near the end of cooking, add the optional chopped chili pepper.
15. When the pasta is al dente and the liquid has formed a creamy sauce, turn off the heat.
16. Add the reserved oyster meat, a drizzle of extra virgin olive oil, freshly ground black pepper, and the chopped parsley leaves. Toss well to combine.
17. Serve immediately, garnishing with an empty oyster shell if desired.