I'm not sure who was the first person to combine oysters with spaghetti. It's a great combination that can be done many different ways. Here's on example.
2 tablespoons butter
1/2 cup finely chopped shallots
1/4 cup finely chopped green onions (white and green parts)
3 tablespoons minced garlic
1 cup white wine
1 to 1/2 cups oyster liquor
3 cups heavy cream
1 bay leaf
1 tablespoon chopped fresh thyme
1/2 cup grated Parmesan cheese
48 large Gulf oysters
1 pound cooked spaghetti
In a large skillet, melt butter over high heat. Add shallot and green onions; cook until translucent, about 3 minutes.
Reduce heat to medium-high. Add garlic, and cook 1 minute more. Add wine, swirl the pan to deglaze and simmer 2 minutes more. 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 start to curl. remove and discard bay leaf. Season to taste with Creole seasoning.
In a large bowl, combine oyster mixture and cooed pasta. Gently toss. Divide pasta and oysters between 6 bowls and serve.
Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.
Good Cooking, Good Eating and Good Living!!!