Oyster spaghetti

4 Servings

Ingredients

Quantity Ingredient
3 Dz Fresh Oysters -- drained
5 Cloves Garlic -- minced
1 can Cream Of Mushroom Soup
Salt And Pepper To Taste
1 tablespoon Olive Oil
1 tablespoon Buttter
1½ teaspoon Fresh Parsley -- chopped
1 can Evaporated Milk (Small Can)
2 tablespoons Dry White Wine -- divided

Directions

Simmer olive oil, butter, parsley and garlic together. Mix soup, milk and 1 tbs. wine together. If mixture is too thin, add a little flour.

Combine all ingredients and cook about 15 minutes. Add remainder of white wine, salt and pepper while cooking. Serve over cooked thin spaghetti.

Source: Pots, Pans and Pioneers, III ~ - - - - - - - - - - - - - - - - - Recipe By : Petty Foret, NOLA From:

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