Oyster Spaghetti

oyster spaghetti

Chef to Watch Brian Landry of Borgne Restaurant in New Orleans gave us this recipe for Oyster Spaghetti.

Oyster Spaghetti
Serves 6
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  1. 2 tablespoons salted butter
  2. ½ cup finely chopped shallot
  3. ¼ cup finely chopped green onion (white and green parts)
  4. 3 tablespoons minced garlic
  5. 1 cup dry vermouth or white wine
  6. 1 to 1½ cups oyster liquor
  7. 3 cups heavy whipping cream
  8. 1 bay leaf
  9. 1 tablespoon chopped fresh thyme leaves
  10. ½ cup grated Parmesan cheese
  11. 48 large Gulf oysters, shucked
  12. Salt
  13. Ground white pepper
  14. 1 pound cooked spaghetti
  15. Garnishes: shaved Parmesan cheese, grated bottarga*
  1. In a large skillet, melt butter over high heat. Add shallot and green onion; cook until translucent, about 3 minutes.
  2. 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.
  3. 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.
  4. In a large bowl, combine oyster mixture and cooked pasta. Gently toss.
  5. Divide pasta and oysters between 6 bowls. Garnish with shaved Parmesan and bottarga, if desired.
  1. *Bottarga—salted and dried mullet roe—can be found at specialty grocers or online at almagourmet.com.
Louisiana Cookin https://www.louisianacookin.com/
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