“The linguine, parsley butter, oyster and porcini mushroom recipe that I am sharing with you was born only a few weeks ago… from leftovers! A restaurant version of the pasta sauces that Italians can invent at home when they come home late and have no choice but to do with what they find in their fridge. I had received too many oysters and I had some porcini mushrooms that were not the right size to serve whole. I then remembered a ravioli with candied onions, porcini mushrooms, oysters and watercress that I was preparing at the time of my restaurant Rino (Paris 11e) and I was inspired to imagine this recipe. We served it as a dish of the day for an evening and met with great success. No doubt thanks to the contrast between the sweet earthiness of the cep and the iodine of the oyster, which the marbled butter perfectly binds together. The dish, quite rich, I liked so much that I think I will soon put it on the menu!
It reflects well the cuisine that