Oyster spaghetti
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Dz Fresh Oysters -- drained | |
| 5 | Cloves Garlic -- minced | |
| 1 | can | Cream Of Mushroom Soup |
| Salt And Pepper To Taste | ||
| 1 | tablespoon | Olive Oil |
| 1 | tablespoon | Buttter |
| 1½ | teaspoon | Fresh Parsley -- chopped |
| 1 | can | Evaporated Milk (Small Can) |
| 2 | tablespoons | Dry White Wine -- divided |
Directions
Simmer olive oil, butter, parsley and garlic together. Mix soup, milk and 1 tbs. wine together. If mixture is too thin, add a little flour.
Combine all ingredients and cook about 15 minutes. Add remainder of white wine, salt and pepper while cooking. Serve over cooked thin spaghetti.
Source: Pots, Pans and Pioneers, III ~ - - - - - - - - - - - - - - - - - Recipe By : Petty Foret, NOLA From: