Name: Oyster and Spinach Fusilli
Cuisine: イタリアン
Ingredients: Fusilli: 120g; Extra virgin olive oil: 20g; Spinach: 160g (approx. 1 bunch); Garlic: 1 clove; Oysters: 10; White wine: 60g; Cream cheese: 30g; Shredded mozzarella cheese: 30g; Black pepper: to taste; Grated cheese: to taste (for finishing)

About "Oyster and Spinach Fusilli"

World pasta champion Keita Yuge shares his recipe for Oyster and Spinach Fusilli. The key technique is separating the oysters into muscle and liver, which extracts maximum umami into the sauce even with a small amount of oysters. By using cream cheese as a substitute for Robiola, you can easily achieve a rich finish at home. Steaming the spinach over low heat for 5 minutes makes it incredibly tender, blending beautifully with the oyster broth.

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Tips for Making "Oyster and Spinach Fusilli"

Prep
- Roughly chop the spinach into 3cm pieces. Since it will be simmered until tender, a rough chop is perfectly fine.
Prep
- Separate the oysters into the adductor muscle and the liver. Cut the muscle in half to preserve its texture, and finely chop the liver to melt its rich flavor into the sauce.
Heat control
- Use a cold start for the garlic (add garlic and oil to a cold pan before heating). Cook from medium to low heat to slowly draw out the aroma without burning.
Sautéing
- After adding the chopped oyster liver, sauté over medium heat to cook out the moisture. A crackling sound is your cue to move to the next step.
Flavor extraction
- Add the oyster muscle and sauté briefly. Once the juices stick to the bottom of the pan, add white wine to deglaze and scrape up the flavorful bits.
Simmering
- Once the alcohol cooks off, add pasta water and plain water, bring to a boil, and add the spinach. Cover and steam over low heat for 5 minutes.
Seasoning
- Cream cheese serves as a great substitute for young cheeses like Robiola or Taleggio, adding a rich creaminess and a pleasant tang to the sauce.
Boiling pasta
- Boil the fusilli for about 10 minutes and 30 seconds (slightly less than the standard 11 minutes), then finish cooking it in the sauce to absorb the flavors.
Finishing
- Finish by adding black pepper and shredded mozzarella, letting it melt. After plating, top with grated cheese, black pepper, and a drizzle of olive oil.

Ingredients for "Oyster and Spinach Fusilli"

10 items

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Fusilli:120g
Extravirgin olive oil: 20g
Spinach:160g (approx. 1 bunch)
Garlic:1 clove
Oysters:10
Whitewine: 60g
Creamcheese: 30g
Shreddedmozzarella cheese: 30g
Blackpepper: to taste
Gratedcheese: to taste (for finishing)

How to Make "Oyster and Spinach Fusilli"

1
Wash the spinach thoroughly and chop it into roughly 3cm (1.2-inch) pieces.
2
Finely mince 1 clove of garlic.
3
Separate the oysters into the adductor muscle and the liver. Cut the muscle in half, and finely chop the liver.
4
Add the extra virgin olive oil and minced garlic to a cold pan, then turn the heat to medium (cold start). Once the temperature rises, lower the heat to low and cook slowly to infuse the oil with the garlic aroma without burning it.
5
Just before the garlic begins to change color, add the chopped oyster liver and return the heat to medium. Sauté to thoroughly cook out the moisture until the sound changes to a crackling pop.
6
Add the oyster muscle and sauté briefly to combine.
7
Once the umami starts sticking to the bottom of the pan, add 60g of white wine and stir, scraping up the browned bits from the bottom.
8
Once the alcohol aroma has cooked off, add some pasta cooking water and plain water, then bring to a boil over high heat.
9
Add the chopped spinach to fill the pan, cover with a lid, and steam over low heat for 5 minutes.
10
While the spinach is simmering, boil the fusilli in a separate pot of salted water. The standard boiling time is 11 minutes, but remove it at around 10 minutes and 30 seconds.
11
Add 30g of cream cheese to the steamed sauce and stir until melted and combined.
12
Add the cooked fusilli to the sauce and simmer briefly so the pasta absorbs the flavors.
13
Finish by adding black pepper and 30g of shredded mozzarella. Once melted and gooey, turn off the heat.
14
Plate the pasta, drizzle with extra virgin olive oil, and top with grated cheese and black pepper to finish.

Detailed Commentary on "Oyster and Spinach Fusilli"

* Content organized by topics from the video.

Graduating Yokohama SALONE & Kyoto New Start

Having started in April 2020, 'YUGETUBE' reaches a temporary finale with this episode. The host announces his graduation from 'SALONE 2007,' the Italian restaurant in Yokohama where he worked for many years, to open his own restaurant in Kyoto. Having shared over 100 pasta videos, this marks the end of a chapter, with future broadcasts planned from Kyoto. To close out this memorable 'Chapter One,' he prepares an incredibly delicious oyster and spinach pasta, perfect for the upcoming season. He adapts this classic, foolproof combination—which he even showcased at the world championship—for home cooks.

Ingredients & Prep for Spinach and Garlic

The ingredients for this dish include oysters (which are coming into season), plenty of spinach, fusilli pasta, cream cheese, shredded mozzarella, garlic, white wine, and olive oil. First, the prep. Roughly chop a well-washed bunch of spinach into 3cm pieces. Since the spinach will be simmered until incredibly tender in the sauce, a rough chop is perfectly fine. Next, finely mince one clove of garlic. Infusing the oil thoroughly with the garlic aroma is the crucial first step to making a delicious pasta sauce.

Technique to Maximize Oyster Umami

The highlight of this recipe is how the oysters are prepped. They are separated into two parts: the adductor muscle and the liver. The muscle is cut in half rather than finely chopped to preserve its texture as a pleasant accent in the pasta. Meanwhile, the liver—packed with the oyster's signature rich aroma and flavor—is finely chopped to melt directly into the sauce. This clever technique ensures that even with a small number of oysters, the rich umami clings to every single piece of pasta, offering a luxurious flavor as if you used a massive amount of oysters.

Cold Start & Sautéing the Oyster Liver

Now, let's cook. Add the extra virgin olive oil and minced garlic to a cold pan before turning on the heat. This 'cold start' begins on medium heat, then drops to low once warm to slowly draw out the garlic aroma without burning it. Just before the garlic starts to color, add the finely chopped oyster liver. Return the heat to medium and sauté to thoroughly cook out the moisture from the liver. As the moisture evaporates, the sound will change to a crackling pop, signaling it's time for the next step.

Adding Muscle, Wine, and Simmering Spinach

Once the moisture is out of the liver, add the larger pieces of oyster muscle and sauté briefly. As the oyster's juices caramelize on the bottom of the pan, pour in the white wine. Use the liquid to deglaze the pan, scraping up all the flavorful bits to create a rich broth. Once the sharp smell of alcohol dissipates, add some pasta cooking water and plain water. Turn the heat to high and add the chopped spinach to fill the pan. Since the spinach also releases delicious juices, cover the pan and steam over low heat for 5 minutes.

Using Cream Cheese as a Smart Substitute

While the spinach is simmering, boil the fusilli. The standard cooking time is 11 minutes, but remove it at 10 minutes and 30 seconds to finish cooking in the sauce. Opening the lid reveals the wonderful aroma of oysters and spinach. At this point, add the cream cheese. Traditional Italian recipes might call for young cheeses like Robiola or Taleggio, but since these are hard to find for home cooks, cream cheese is used as an accessible substitute. It is easier than buying heavy cream and adds a rich creaminess and a touch of acidity to the sauce.

Melting Cheese, Tasting, and a Warm Farewell

Add the cooked fusilli to the sauce and simmer so it absorbs the flavors. Finish with black pepper and shredded mozzarella, turning off the heat once it melts into a gooey texture. Plate the pasta and top with grated cheese, black pepper, and a drizzle of olive oil. Tasting it, the host exclaims, 'Wow, this is shockingly good, even though I made it myself!' The combination of oysters, spinach, and cheese is flawless, making it a fitting masterpiece for his graduation. At the end, the staff presents him with a bouquet, and he expresses his gratitude to over 200,000 subscribers, closing with a smile as he looks forward to his new journey in Kyoto.

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