112 OYSTER SPAGHETTI | Hooks, Lies & Alibis with Chef John Folse | LPB
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Monday, July 16, 2018
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112 OYSTER SPAGHETTI

Prep Time: 1 Hour
Yields: 4 Servings

Ingredients:
1 pint oysters, drained and 1 cup liquid reserved
1 pound spaghetti, cooked
¼ cup butter
1 cup minced yellow onions
½ cup minced celery
½ cup thinly sliced green onions
2 tbsps flour
1 cup heavy whipping cream
1 tbsp Vegeta® seasoning
¼ cup chopped parsley
salt and black pepper to taste
granulated garlic to taste

Method:
In a large sauté pan, melt butter over medium-high heat. Add yellow onions, celery and green onions then saute 3–5 minutes or until vegetables are wilted. Add flour, stirring to incorporate well. Slowly add reserved oyster liquid and heavy whipping cream, stirring constantly. Allow to cook 15–20 minutes, stirring often. Stir in oysters, Vegeta® seasoning and parsley. Cook an addition 5–10 minutes then season to taste using salt, pepper and granulated garlic. Serve hot over spaghetti.

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