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  • Writer's pictureTommy Centola

Oyster Pasta

Before the weather starts getting too warm, how about a couple of oyster recipes. Got to eat as many as you can before they start to turn milky.


8 ounces salt pork, cut into lardons

3 cups minced onions

1/4 cup minced garlic

8 tomatoes, cored and chopped

Creole Seasoning to taste

40 oysters, shucked and drained (reserve oyster liquor0

1 pound pasta


Heat a large Dutch oven over medium heat. Add a time bit of canola oil to coat bottom. Add salt pork; cook until golden brown on all sides, about 2 minutes per side. Pour off excess pork fat from the pot.

Reduce heat to medium-low. Add onion to pot; sauté until caramelized, about 1 hour, stirring frequently. Add garlic; cook for 5 minutes, stirring frequently. Season tomatoes with Creole seasoning; add to pot. Reduce heat to low; cover and smother for about 1 1/2 hours, stirring every 20 minutes.

Uncover and cook until tomatoes have completely brown down and sauce has thickened. Add oysters, and simmer for 10 minutes.

In a large stockpot, bring reserved oyster liquor to a boil over high heat. (You may need to add salted water to the pot if you don't have enough oyster liquor.) App pasta; and cook according to package directions. Drain.

Serve desired amount of sauce over pasta. Garnish with chopped parsley if you wish.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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