Spaghetti and oysters

Yield: 4 Servings

Measure Ingredient
¼ pounds Butter
½ cup Parsley; chopped
¼ cup Flour
1 cup Green onions; chopped
1 quart Oyster water
½ ounce Worcestershire sauce
1 teaspoon Accent
2 smalls Dozen oysters
Salt & pepper to taste
1 pounds Spaghetti

Melt butter slowly; blend in flour and cook until foam appears; do not brown. Meanwhile boil the oysters in 4 cups of oyster water until edges of oysters curl. (If you do not have enough oyster water to make 1 quart, add water to it.) Add boiling water from oysters to the flour and stir rapidly over medium heat. Cook 10 minutes. Add parsley, green onions, Worcestershire sauce, Accent, salt and pepper. Cook 15 minutes on low heat.

Put spaghetti in boiling water and cook 9 minutes. Drain spaghetti and divide on to four platters. Drop oysters into the sauce; dish sauce over spaghetti.

PASCALE'S MANALE RESTAURANT

1838 NAPOLEON AVENUE

NEW ORLEANS, LA

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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