Spaghetti And Oysters
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | New Orleans | Seafood | 4 | Servings |
INGREDIENTS
| 1/4 | lb | Butter |
| 1/2 | c | Parsley, chopped |
| 1/4 | c | Flour |
| 1 | c | Green onions, chopped |
| 1 | qt | Oyster water |
| 1/2 | oz | Worcestershire sauce |
| 1 | t | Accent |
| 2 | Dozen oysters | |
| Salt & pepper to taste | ||
| 1 | lb | Spaghetti |
| 18 | NAPOLEON AVENUE |
INSTRUCTIONS
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 NEW ORLEANS, LA From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 724
Calories From Fat: 251
Total Fat: 28.7g
Cholesterol: 75.4mg
Sodium: 1033.9mg
Potassium: 455.1mg
Carbohydrates: 97.7g
Fiber: 4.7g
Sugar: 4.1g
Protein: 18.6g