Oysters and Spaghetti

Main Course

Recipe courtesy of The New Orleans Cookbook by Rima and Richard Collin

Serves 2

Ingredients: 
  • 1/4 cup (1/2 stick) salt butter
  • 1/4 cup + 1-1/2 teaspoon olive oil
  • 3 garlic cloves, large, cut into 1/3 inch pieces
  • 1/2 teaspoon dried basil
  • 1 tablespoon parsley, minced
  • 1/2 teaspoon black pepper, freshly ground
  • 1 tablespoon + 1/4 teaspoon salt
  • 1 pint freshly shucked oysters (about 2 dozen medium sized)
  • 12 ounces of spaghetti

Note: To prepare this dish for 4 simply double all ingredients but water. You'll need about 6 quarts of water for 24 ounces of spaghetti. Shown with fettuccini

Oysters and Spaghetti

Oysters and Spaghetti

Click image to enlarge

Method: 

Oyster sauce
In 2 quart sauté pan melt the butter over low heat. Add 1/4 cup olive oil, stir well and continue to heat for about 3 minutes.
Add the pieces of garlic and cook over medium heat for about 4 minutes or just until garlic begins to brown. (Be careful not to burn it) Quickly remove garlic with slotted spoon then add the basil, parsley, pepper and 1/4 teaspoon salt to garlic infused butter oil mixture. Simmer for another 3 to 4 minutes. Add the drained oysters and warm over low heat for 5 minutes.
Remove pan from heat , cover and set aside.

Spaghetti
In a heavy 6 to 8 quart saucepan combine 4 quarts of cold water, 1 tablespoon salt and 1 1/2 teaspoons olive oil. Bring water to a roiling boil then add the spaghetti. When the water comes to a boil again cook for approximately 7 minutes, then immediately empty spaghetti into collender in sink and drain. Return the drained spaghetti to the saucepan and pour the oyster sauce over the top and mix gently with fork.
Cover and warm in 175˚F oven for about 8 minutes prior to serving.

To serve, toss to redistribute sauce that has settled to bottom of pan. Portions should be served with plenty of oysters on top.
Garnish with chopped parsley (optional).

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