Chef to Watch Brian Landry, formerly of Borgne Restaurant in New Orleans, gave us this recipe for Oyster Spaghetti.
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- 2 tablespoons salted butter
- ½ cup finely chopped shallot
- ¼ cup finely chopped green onion (white and green parts)
- 3 tablespoons minced garlic
- 1 cup dry vermouth or white wine
- 1 to 1½ cups oyster liquor
- 3 cups heavy whipping cream
- 1 bay leaf
- 1 tablespoon chopped fresh thyme leaves
- ½ cup grated Parmesan cheese
- 48 large Gulf oysters, shucked
- Ground white pepper
- 1 pound cooked spaghetti
- Garnishes: shaved Parmesan cheese, grated bottarga*
- In a large skillet, melt butter over high heat. Add shallot and green onion; cook until translucent, about 3 minutes.
- Reduce heat to medium-high. Add garlic, and cook 1 minute more. Add vermouth, swirl the pan to deglaze, and simmer 2 minutes. Add oyster liquor, cream, bay leaf, and thyme. Simmer until cream is bubbling and the sauce begins to reduce, about 8 to 10 minutes.
- Stir in Parmesan. Add oysters, and cook until the edges begin to curl. Remove and discard bay leaf. Season to taste with salt and white pepper.
- In a large bowl, combine oyster mixture and cooked pasta. Gently toss.
- Divide pasta and oysters between 6 bowls. Garnish with shaved Parmesan and bottarga, if desired.
- *Bottarga—salted and dried mullet roe—can be found at specialty grocers or online at almagourmet.com.
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