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photo by Romney Caruso

Oyster Spaghetti

Oyster spaghetti is our Gulf Coast version of linguini with clams. As with gumbo, there’s really no right way to make it, but there is a wrong way: Adding the oysters too soon will make them chewy. There are so many ways you can make oyster spaghetti — with a simple New Orleans-style bordelaise (olive oil or butter with garlic and parsley), a creamy white sauce like Alfredo, a thick and hearty red gravy, or a rustic and homey red sauce. Here are a couple to try. Oyster Linguine With

Oysters In Red Sauce Makes 6-8 servings WHAT YOU WILL NEED 2 tablespoons canola oil ½ white onion, diced 1 green bell pepper, diced 4 cloves garlic, thinly sliced 4 ounces tomato paste 24-ounce can petite diced tomatoes 1 teaspoon kosher salt ½ teaspoon black pepper, finely ground 1 pint oysters, oyster liquor reserved 1 pound pasta of choice, cooked Parmigiano-Reggiano cheese, grated HOW TO PREP 1. Heat the canola oil in a large pot over medium heat, and add the onion and bell pepper. 2. Cook the vegetables until they’re well caramelized. 3. Add the garlic and tomato paste; cook for 5 minutes. 4. Add the diced tomatoes, salt, peppers, parsley, sherry and the reserved oyster liquor. 5. Simmer for 30 minutes to allow the sauce to thicken slightly before adding the oysters. 6. Add the oysters and cook for about 5 minutes, then serve over your favorite pasta. 7. Garnish with the Parmigiano- Reggiano cheese. ¼ teaspoon cayenne pepper ¼ bunch parsley, chopped ¼ cup dry sherry

Asparagus, Baby Bella Mushroom And Pecorino Romano Cream Sauce Makes 6-8 servings

WHAT YOU WILL NEED 2 tablespoons unsalted butter 4 cloves garlic, minced 1 cup baby bella mushrooms, thinly sliced 2 cups heavy cream 6 stalks asparagus, sliced thin on the bias 2 teaspoons black pepper, finely ground 1 pint oysters, oyster liquor reserved 1 cup Pecorino Romano cheese, grated 1 pound linquine pasta, cooked Toasted bread crumbs for garnish HOW TO PREP 1. In a large skillet, melt the butter over medium heat and sauté the garlic for 2 minutes. 2. Add the sliced baby bella mush- rooms, and sauté for another 2 minutes. 3. Add the oyster liquor and heavy cream and cook until reduced by half. 4. Add the asparagus and oysters to the reduced sauce, and simmer for 3 to 4 minutes to begin cooking the oysters. 5. Stir in the Pecorino Romano cheese and stir continuously. 6. Toss in the linguine and combine it with the sauce. 7. Sprinkle the toasted bread crumbs on top as a garnish.

photo by Romney Caruso

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