Tagliatelle of oysters with beurre blanc (Marco Pierre White, White Heat)

In a food processor, process the flour, salt and olive oil for a few seconds.

Add three egg yolks and two eggs and process until the dough forms a loose ball; add another egg if it will not come together.

If the dough is too damp, add a little more flour and knead until even and smooth.

Cut into four equal pieces, roll each into a ball and wrap; refrigerate 20 minutes.

Bring a pot of salted water to a boil.

On a lightly floured surface, feed a dough ball through the pasta machine at the widest setting, thinning each pass until it is the thickness of newspaper, about 12 inches long; cut into tagliatelle.

Boil the best noodles for 30 seconds, transfer to a bowl of cold water, then drain thoroughly.

Freeze the remaining dough balls for later.

Toss the drained noodles in a few drops of olive oil and set aside.

Finely chop the shallots; cut the butter into cubes.

In a frying pan, bring the shallots and white wine vinegar to a boil to drive off the acidity.

Add a few drops of water and return to a boil; turn off the heat.

Beat in the butter one cube at a time, using the lowest heat if the pan cools too much.

With the heat off, let the sauce infuse for 20 minutes.

Season with a little lemon juice, salt and white pepper.

Pass the sauce through cheesecloth, pushing it through.

Rehydrate the dried seaweed in cold water for 15 minutes.

Peel the cucumber, split it in half, trim the tips and scrape out the seeds with a spoon.

Cut into strips an inch and a half long and julienne as thin as possible.

In a small saucepan, cover the cucumber with water, add half a tablespoon of butter, bring to just below a boil and simmer until just tender; drain and pat dry.

Rinse the oysters.

Hold an oyster in a towel, rounded side down, wide end braced on the table; push an oyster knife under the hinge at the narrow end without jamming it, until it pops.

Twist the knife to loosen the shell, run the blade under the top shell to remove it, then slide the knife under the meat to detach it, keeping as much juice as possible.

Boil the oyster shells in a pan of water to clean them.

Cut the rehydrated seaweed into strips; rehydrate the kelp as well.

Put the strained oyster juices and a little water in a small saucepan and bring to a boil.

Add the oysters, turn immediately to low and poach about one minute, until just firm to the touch; drain and pat dry.

Just before serving, cover the tagliatelle with water in the pan, add half a tablespoon of butter and a little salt and warm very gently.

Gently reheat the beurre blanc.

Dress the plate with seaweed as a bed, set five oyster shells on it propped with seaweed.

Wind tagliatelle around a fork into each shell and place an oyster on top.