New Orleans Oysters and Pappardelle Bordelaise
 
Makes 4 Servings
Ingredients
  • 2 tablespoons olive oil
  • 4 cloves garlic, thinly sliced
  • ¼ cup dry white wine
  • 1 teaspoon kosher salt
  • ¼ teaspoon crushed red pepper
  • ⅛ teaspoon dried oregano
  • 1 (8-ounce) container raw oysters, drained and roughly chopped
  • ¼ cup unsalted butter
  • ¼ cup chopped fresh parsley
  • 2 tablespoons sliced green onion
  • ½ pound pappardelle, cooked according to package directions for al dente
  • ¼ cup grated Parmesan cheese
  • ¼ cup torn fresh basil
  • Garnish: freshly grated Parmesan, fresh basil
Instructions
  1. In a large saucepan, heat oil over medium heat. Add garlic, and cook, stirring occasionally, until lightly golden brown, 3 to 5 minutes.
  2. Add wine, salt, red pepper, and oregano. Bring to a boil. Add oysters and butter; cook until wine is slightly reduced and oysters are firm, 2 to 3 minutes. 3. Stir in parsley and green onion. Add pasta, and cook, stirring occasionally, until pasta is nicely coated with sauce and heated through, 1 to 2 minutes. Add cheese and basil, tossing until combined. Garnish with cheese and basil, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/louisiana-favorites/