“One of my dad’s favorite dishes that formerly populated the menus of some of New Orleans best seafood restaurants is Oyster Spaghetti. When I started developing the menu for Borgne, I wanted to included dishes that harkened to the past along with contemporary Spanish creole dishes. Oyster Spaghetti fit perfectly into the mix. I even give him credit for the dish on the menu.” – Chef Brian Landry, Borgne
For more about Brian Landry and Borgne, visit borgnerestaurant.com.
Photo credit: Rush Jagoe
- 2 Tablespoons salted butter
- ½ cup diced shallots
- ¼ cup finely chopped green onions (white and green parts)
- 3 Tablespoons chopped garlic
- 1 cup vermouth (or white wine)
- 1½ cups Oyster Liquor
- 3 cups heavy cream
- 1 bay leaf
- 1 tablespoon chopped fresh thyme
- 48 large Gulf oysters, shucked
- 1 pound cooked spaghetti
- ½ cup grated Parmesan cheese
- Salt and freshly ground white pepper to taste
- Optional garnishes (shaved parmesan leaves, grated bottarga)
Set the EGG for direct cooking at 450°F/232°C with a Stir-Fry & Paella Pan. Melt the salted butter. Sauté the shallots and green onions for 3 minutes or until translucent. Reduce the heat to 375°F/191°C. Add the garlic and and sauté for 1 minute more. Add the vermouth, swirl the pan to deglaze, and allow the mixture to simmer for 2 minutes. Add the oyster liquor, heavy cream, bay leaf and fresh thyme and simmer all ingredients for 8 to 10 minutes, until the cream is bubbling and the sauce begins to reduce. Stir in the parmesan cheese.
Add the oysters and cook until the edges begin to curl. Season with salt and white pepper. Add the cooked spaghetti, and cook until pasta is heated through. Divide the pasta and oysters equally into six bowls. Garnish with shaved parmesan and bottarga. Enjoy.