Rock oysters and mushroom pasta

Cut the mushrooms into combs and cut the eringi to eat-sized pieces. Put olive oil, chopped garlic, and hawk claws in a frying pan over high heat, and when the aroma comes out, add mushrooms and fry quickly.

Remove the oysters from their shells and wash them cleanly with running water. Wipe away any water and cut it into about 8 equal parts, add it to the frying pan along with the white wine, and cook it while shaking. Once the white wine has gone down to some extent, add the abalone broth and add Italian parsley, salt and white pepper to taste.

Boil the federini in hot water with plenty of salt for about 4 minutes and 15 seconds. Once boiled, pour it into a colander and drain it, then add it to the frying pan from [2] and add the sauce.

Add olive oil to finish, Italian parsley, and arugula cut into pieces about 3cm wide and mix.

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