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Pasta: Oyster Spaghetti


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Rate this recipe 4.3/5 (3 Votes)


  • 2 Tbsp salted butter
  • 1/2 cup diced shallots
  • 1/4 cup green onions, finely chopped
  • 3 Tbsp garlic, chopped
  • 1 cup vermouth
  • 1 1/2 cups oyster liquor
  • 3 cups heavy cream
  • 1 bay leaf
  • 1 Tbsp fresh thyme, chopped
  • 48 large gulf oysters, shucked
  • 1 lb spaghetti, cooked
  • 1/2 cup grated parmesan


Servings 6


Step 1

Melt the salted butter in a large saute pan over high heat. Saute shallots and green onions for 3 minutes or until translucent. Reduce heat to medium-high. Add garlic and saute for 1 minute more. Add vermouth, swirl the pan to deglaze, and allow mixture to simmer for 2 minutes. Add oyster liquor, heavy cream, bay leaf, and fresh thyme. Simmer all ingredients for 8-10 minutes, until the cream is bubbling and sauce begins to reduce. Add oysters and cook until the edges begin to curl. Stir in Parmesan cheese. Season with salt and white pepper. Add the cooked spaghetti and cook until pasta is heated through. Divide the pasta and oysters equally into six bowls. Add salt and pepper to taste. Top with shaved Parmesan.

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