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Oysters and Pasta Creole Bordelaise

A delicious and very simple combination: spaghetti aglio olio (or “bordelaise,” as we call it in New Orleans) with fresh Louisiana oysters. The crushed red pepper develops as it cooks, and spreads warmth.

Oysters and pasta bordelaise (sort of).

  • 1/4 cup extra-virgin olive oil
  • 24 fresh large oysters
  • 4 Tbs. butter
  • 2 Tbs. finely-chopped fresh garlic
  • 4 Tbs. finely chopped green onion tops
  • 1/2 tsp. crushed red pepper
  • 1/4 tsp. salt
  • 1 lb. vermicelli, cooked al dente
  • 8 sprigs flat-leaf parsley, chopped

1. In a small skillet over medium-low flame, heat the olive oil and then add the oysters, cooking them by shaking the pan and making them roll around until they plump up.

2. Add the butter, garlic, green onions, crushed red pepper and salt. Cook, agitating the pan all the while, until the green onions have wilted. Don’t cook more than a minute, or the garlic and green onions will lose their flavor.

3. Remove from heat and add cooked, drained pasta to pan. Toss the pasta with the other ingredients to distribute the sauce evenly. Top with fresh chopped parsley. (Parmesan cheese should not be served with this.)

Serves four.

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