Often the simplest ideas yield the best results. Since the day Vintage 1997 opened, Pierluigi Consonni has offered these voluptuous spaghetti: meticulously cooked al dente and sautéed very quickly in the pan with chives and Marennes d’Oléron Spéciales de Claire oysters. The combination is served garnished with seaweed and dressed with a ribbon of extra virgin olive oil. Those who do not like cooked oysters must try this dish: you’ll change your mind.
