Steps

1. Open the oyster pack.
   🕒 00:56
2. Lightly rinse the oysters using the water from the pack. If desired, rinse thoroughly with fresh water.
   🕒 01:16
3. Strain the water from the oyster pack and reserve it for the sauce. (Key Tip: This concentrated oyster essence adds depth to the sauce.)
   🕒 01:33
4. Pat the oysters dry thoroughly with paper towels.
   🕒 02:11
5. Shave the burdock root into thin slivers. Use it immediately without soaking to preserve its polyphenols.
   🕒 02:23
6. Blanch and peel the fruity tomatoes (optional if you don't mind the skin), then cut into bite-sized pieces.
   🕒 02:32
7. Prepare the garlic.
   🕒 02:45
8. Separate the garland chrysanthemum into parts for cooking and tender parts for garnish. Finely chop each portion.
   🕒 03:00
9. Heat olive oil in a frying pan. Sear the dried oysters over high heat until well-browned on all sides.
   🕒 04:35
10. Remove the browned oysters temporarily. Add the garlic to the same pan and sauté until fragrant.
    🕒 06:09
11. Add the strained oyster liquid to the pan and reduce it. (Key Tip: Ensure it's heated thoroughly.)
    🕒 06:24
12. Add the shaved burdock root and 50cc of water, and continue to reduce.
    🕒 06:44
13. Add the chopped tomatoes and heat briefly. Avoid adding too many at once if you want to maintain their shape.
    🕒 07:14
14. Taste and adjust seasoning with oyster sauce if needed. (Not used in this instance.)
    🕒 07:34
15. Cook the spaghettini in a separate pot until slightly al dente.
    🕒 08:05
16. Add the cooked spaghettini and the portion of garland chrysanthemum meant for cooking to the sauce. Toss to combine and let it absorb the liquid.
    🕒 08:15
17. Taste and adjust seasoning with salt and olive oil as needed.
    🕒 08:44
18. Plate the pasta. Garnish with the reserved tender garland chrysanthemum and serve.
    🕒 09:02