top of page
  • Writer's pictureTommy Centola

Oyster Spaghetti

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

Creole seasoning

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!!!

79 views0 comments

Recent Posts

See All


bottom of page