2 hickory smoked bacon rashers, fat trimmed, finely diced
⅓ cup Arrabbiata pasta sauce
24 natural shucked oysters
1 tablespoon basil, finely shredded
- Heat 2 teaspoons olive oil in a non-stick frying pan over medium heat. Add bacon and cook, stirring often, for 5 min or until crisp. Transfer to a plate lined with paper towel. Combine bacon with pasta sauce.
- Heat a grill over medium to high heat. Arrange half the oysters on a baking tray. Spoon over half the bacon sauce. Place under grill and cook for 5 min or until heated through. Repeat with remaining oysters and sauce. Garnish with basil leaves and pepper.