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Pasta with Oysters and Tasso


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  • 1 (12-ounce) container select oysters undrained
  • 1 cup chopped green onions
  • 1 cup evaporated skim milk
  • 2/3 cup diced tasso
  • 1 garlic clove minced
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chopped fresh parsley
  • 1/8 teaspoon Cajun-Creole Seasoning (see recipe)
  • 6 cups hot cooked angel hair (about 3/4 pound uncooked pasta)
  • Basil sprigs (optional)


Servings 1


Step 1

Drain oysters, reserving 1/3 cup juice, and set both aside.

Combine chopped green onions, skim milk, diced tasso, and garlic in a medium saucepan, and cook milk mixture over medium-low heat 10 minutes, stirring occasionally.

Place flour in a small bowl. Add reserved oyster juice, stirring with a whisk until blended, and add to milk mixture. Cook oyster juice mixture over medium heat 4 minutes or until thick, stirring constantly. Add oysters, chopped parsley, and Cajun-Creole Seasoning; cook 4 minutes or until edges of oysters curl. Combine oyster mixture and pasta in a large bowl; toss well. Garnish with basil sprigs, if desired.

Serving Size: 1 cup

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