Oyster Spaghetti

Serves: 6
Total Calories: 426


6 dozen oysters
1 clove garlic
1 bunch green onion
1 cup chopped parsley
1/4 cup olive oil
1 cup sliced mushrooms (optional)
1/2 teaspoon basil
1 pound spaghetti, cooked
1/2 cup Parmesan cheese
1 Salt and pepper to taste


Drain oysters well. Reserve liquid. You may need it if spaghetti is too dry. Sauté garlic, onions, and parsley in olive oil. Add mushrooms and oysters. Cook over low heat until oysters curl. Add basil. Toss oyster mixture with cooked spaghetti and Parmesan cheese. Season with salt and pepper. If spaghetti is too dry, you may add olive oil or oyster liquid. If spaghetti has too much liquid, you could add Italian bread crumbs and/or more Parmesan cheese.

Nutritional Facts:

Serves: 6
Total Calories: 426
Calories from Fat: 117

This Oyster Spaghetti recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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