Ingredients for 2 people

For the almond milk:
• 150 g of Avola Pizzuta almond flour
• 500 g of water

Procedure:

Place the almond flour in a linen cloth,
Soak the cloth in water.
Squeeze the cloth to extract as much milk as possible.

For the fennel pesto:
• 60 g of fresh fennel
• 30 g of almond flour
• 25 g of parmesan cheese
• 100 ml of extra virgin olive oil
• ½ clove of garlic
• Salt to taste
• Pepper to taste
• 1 ice cube

Procedure :
Mix all the ingredients together quickly without heating the product

Ingredients:

• 200 Spaghettoni
• Salt
• Lemongrass (citronella)
• Extra virgin olive oil
• Chili
• 500 ml Almond milk
• Black pepper
• 4 Fresh Oysters
• Lemon (juice and peel)

Procedure
Cook the pasta: Bring plenty of salted water to the boil in a large pot.
Meanwhile, in a large pan, pour a drizzle of extra virgin olive oil.
Finely chop the tenderest part of the lemongrass and add it to the pan together with a small piece of chili pepper (the quantity depends on your taste for spiciness).
Brown the lemongrass and chili pepper over low heat for a few minutes.
Add the almond milk to the pan and season with salt and pepper to taste.
Using an oyster knife, gently open each oyster.
Remove the oyster meat from the shell with the tip of a knife and set it aside in a bowl with their water.
Coarsely chop the oyster meat with a knife.

Stir the pasta:
Drain the spaghetti al dente, keeping a little of the cooking water.
Transfer the spaghetti to the pan with the almond milk.
Turn the heat to low and start stirring the pasta, stirring well to flavor it with the sauce. If necessary, add a little of the pasta cooking water to create a creamy consistency.
With the heat off, add the juice of half a lemon (or to taste) and the grated zest of half a lemon (be careful to grate only the yellow part, avoiding the bitter white part).
Add a drizzle of raw extra virgin olive oil.
Finally, add the chopped oysters and their water. Stir gently to combine all the ingredients.

Distribute the spaghetti on the plates.
Using a baby bottle, complete the dish with the fennel pesto, adding one or more raw oysters to the portion of pasta if desired.

Enjoy your meal!