Oyster Spaghettimain dishes, pasta, seafood 3 dz fresh oysters -- drained 5 cloves garlic -- minced 1 can cream of mushroom soup 1 salt and pepper to taste 1 tablespoon olive oil 1 tablespoon buttter 1 1/2 teaspoon fresh parsley -- chopped 1 can evaporated milk (small can) 2 tablespoon dry white wine -- divided 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 ~ |
