To stretch pasta and to cut it like fettuccine. To put aside and to prepare the sauce. To loosen half the butter to low fire, in a frying pan with heavy fund. To add the fennel, the cipollotti, to cover and to cook for about 10 minutes. To burn the spinaches in 3 liters hot water for 40 seconds. To drain them and to pass them under the cold water. To squeeze them to remove water in excess and to separate the leaves. To add the spinaches to the fennel and the cooked cipollotti and to remove the frying pan from the fire. In a small casserole, to mix shallot, wine and half the dragoncello. To cook to vivacious fire to reduce the liquid to half (5 minutes). To add the liquid of the oysters and to simmer for 3 minutes, then to add the oysters and to cook for 2 minutes, up to let curl the edges. To lower the flame to the least to hold in warm. To cook fettuccine in 3 liters water in ebullition with 1 1/2 teaspoon of salt. To taste after 1 minute. To drain the pasta and to put it in a deep dish from course. To add the rest of the butter to the sauce of oysters and to season the fettuccine. To heat the vegetables in the frying pan, to unite the rest of the dragoncello and to pour on the pasta. To mix and serve immediately.