Angel Hair with Smoked Oyster And Lemon

7 oz dry angel hair pasta

½ head of cauliflower

3 tbsp olive oil

2 3oz cans smoked oysters in cottonseed oil

2 cloves garlic (pressed or minced)

½ lemon (⅛ tsp zest)

Spinach leaves- handful

2 tsp fennel seed

½ tsp cracked red pepper

Salt and black pepper

½ cup chicken stock

Shredded parmesan

Preheat oven to 425 F. Use convection function if your oven has it.

Chop cauliflower into bite size pieces. Toss in olive oil and season with kosher salt and pepper to taste. Spread on parchment or silicone lined baking sheet and place in oven for 45 minutes or until dark brown and crispy. It’s important to do this first because the rest of the recipe moves pretty fast.

Boil pasta in salted water until al dente.

Heat skillet on medium-high. Mince or press garlic and finely chop oysters. Add cottonseed oil from both cans of oysters and toss in garlic, oysters, fennel seeds, and cracked red pepper. Simmer for 2 minutes or until garlic starts to brown. Add chicken stock and juice of ½ lemon along with zest and let reduce for 5 min. Add spinach and let wilt for 1 min. Add cooked pasta and crispy cauliflower and toss until contents are fully integrated and noodles are thoroughly sauced.

Serve with shredded parmesan and a squeeze of fresh lemon. Some crusty bread in the side wouldn't be too bad either.

Serves 2-3.