Oyster Muchim Capellini with Perilla Oil

20240224 #breakfastdiary 984, 0°C/mostly cloudy Boil (angel hair) capellini in salted water. Once cooked, drain and give it a quick shower in cold water, while the capellini cooks, roll up the perilla leaves and slice them thin. Plate the capellini, top with perilla leaves and oyster muchim, and drizzle with perilla oil. Sesame oil is nice too, but perilla oil brings a different kind of nuttiness. Plus, delicate capellini glistening with perilla oil has this quietly wistful look to it — which I love.