Steps

1. Prepare packaged oysters. Set the brine aside in a bowl without discarding.
   🕒 00:57
2. Gently wash the oysters to remove any dirt or small shell fragments. (Chef's Tip!) This cleaning step helps reduce any fishy odor characteristic of oysters.
   🕒 01:15
3. Strain the brine from the washed oysters (the cloudy liquid) through a paper towel to clarify it.
   🕒 01:36
4. Lightly coat the washed oysters with potato starch, then gently tap off any excess.
   🕒 02:01
5. Measure out 200g of spaghetti and prepare to boil it.
   🕒 02:11
6. Heat a frying pan, add olive oil, and sear the oysters coated with potato starch. Cook until lightly browned on both sides. (Chef's Tip!) Add garlic and chili pepper only after this step, as they can burn easily.
   🕒 03:05
7. Once the oysters are browned, add more olive oil to the empty space in the pan. Add the minced garlic and lightly cook, being careful not to burn it.
   🕒 04:04
8. Add the red chili pepper, if desired.
   🕒 04:29
9. Pour in the strained oyster brine and simmer for about 1 minute. (Chef's Tip!) Be mindful of the salt content in the oyster juice. Also, boiling for 1 minute is recommended for safety as per health guidelines.
   🕒 04:38
10. Add the cored lettuce to the simmering sauce and quickly blanch for a few seconds (about 10 seconds).
    🕒 05:22
11. Add the boiled spaghetti to the frying pan with the sauce and toss everything together with the oysters. (Chef's Tip!) The potato starch will help thicken the sauce.
    🕒 05:57
12. If needed, add a little of the pasta cooking water. Taste and season with salt and black pepper.
    🕒 06:16
13. Transfer to a serving dish. The dish is now complete.
    🕒 06:42