Oysters with angel hair pasta and warm champagne-style sauce

For the pasta, sift the flour and salt into a large mixing bowl. Add the pepper and make a well in the centre. Break the egg into the centre, add the oil, and incorporate the flour into the egg with your fingers. Mix until a workable dough forms.

Knead the dough until smooth and elastic. Cover with plastic wrap and chill in the fridge for 30 minutes.

Divide the dough into 4 balls. Using a pasta machine, roll each quarter until the thinnest (the last) setting. Allow the dough sheets to air dry for 5 – 10 minutes. When the pasta starts to feel slightly leathery, it’s ready to be cut.

Dust the pasta machine with cornflour and cut the pasta into angel hair pasta strips, using the finest cutter attachment on your machine.

Line a tray with baking paper, dust it with cornflour and lay the angel hair pasta on the tray. Cover until needed.

For the sauce, whisk the egg yolks, salt and lemon juice in a glass bowl over a saucepan filled halfway with simmering water (the glass bowl shouldn’t touch the water).

Whisk constantly to prevent the egg from curdling. If the bowl gets too hot, remove it from the heat until it has cooled slightly.

When the egg starts to thicken, add the wine while whisking. The sauce should be thick, white and foamy. Remove from the heat and set aside until needed.

Cook the pasta in boiling water for 2 minutes until al dente and drain.

Divide the oysters between 4 plates. Divide the pasta between the oysters and spoon the sauce over. Serve immediately.