Tuesday, May 20, 2008

Mississippi Oyster Spaghetti

1 (16 oz) package uncooked pasta
3 tablespoons olive oil
2 cups fresh raw Mississippi oysters
2 tablespoons chopped garlic
2 tablespoons dried basil
2 tablespoons Cajun-style blackened seasoning
salt and pepper to taste
10 roma (plum) tomatoes, diced
2/3 cup crumbled feta cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente. Drain.

Heat olive oil in a large skillet over medium heat. Stir in the garlic, basil, Cajun seasoning, salt, and pepper, then mix in the tomatoes. Stir in oysters. Cook until tomatoes are semi soft, and oyster edges curl. Toss with pasta, and serve with crumbled feta cheese on top.

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