Creole Oyster Spaghetti
Recipe courtesy of Chef Alex Patout, New Orleans Creole Cookery
Creole Sauce Recipe
Alex Patout's Creole Oyster Spaghetti
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Place sauce in a blender or food processor; pureé finely. Transfer to a large sauté pan over medium-high heat and bring to a simmer. Add the oysters and cook, stirring, until oysters are plump and edges are beginning to curl, just a few minutes. Remove oysters from sauce and set aside; keep warm.
Add cooked pasta to hot sauce along with green onions and parsley; toss to coat thoroughly. Divide among 6 serving bowls; add oysters back to pan and sauté briefly, then divide among servings. Sprinkle with Parmesan, serve with hot buttered French bread.
To prepare the sauce, place all ingredients in a large stock pot over medium-high heat. Bring to a simmer, reduce heat, cover, and simmer, stirring from time to time, until the acidity of the tomatoes is gone and the onions are very soft, 2 to 3 hours. Add additional water as necessary; sauce should be thick but still saucy. Remove and discard bay leaves.
This makes about 4 1/2 gallons; Sauce will keep, refrigerated, for up to a week; may be frozen for up to 6 months.