Rock oysters and mushroom pasta

Cut the mushrooms into wedges and the king oyster mushrooms into bite-sized pieces. Place olive oil, minced garlic, and chili pepper in a frying pan over high heat, and when the aroma comes out, add the mushrooms and stir-fry briefly

Remove the rock oysters from their shells and wash them thoroughly under running water. Wipe off the water and cut them into 8 equal pieces. Add them to a frying pan with white wine and cook while stirring. Once the alcohol in the white wine has evaporated to a certain extent, add the abalone broth, Italian parsley, salt, and white pepper to taste

Boil the federini in heavily salted water for about 4 minutes and 15 seconds. Once cooked, drain in a colander and add to the frying pan (2) and coat with the sauce

Add the olive oil, Italian parsley, and arugula cut into 3cm pieces and mix

Remove from the heat and serve in a bowl to complete.