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Oyster Spaghetti
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Mosquito Supper Club
| Oyster spaghetti sauce is made with the same ingredients as oyster soup, but without the extra liquid. It’s a rich and complex dish. This sauce is a testament to what can be done when the same ingredients are treated slightly differently. You should always have dry spaghetti on hand because it makes a fine and fast meal-if you have time to make your own pasta, then it will elevate the dish just a tad. | |
| 10 ounces (280 g) | salt pork, homemade or store-bought |
| 2 tablespoons | canola oil |
| 3 1/2 pounds (1.6 kg) | yellow onions, finely diced |
| 1 small head | garlic, finely diced |
| 8 large | ripe tomatoes, (4 pounds/1.8 kg), cored |
| 2 teaspoons | kosher salt |
| 1/2 teaspoon | cracked black pepper 1/4 teaspoon cayenne pepper 4 pounds, (1.8 kg) shucked oysters, drained |
| 1 pound (455 g) | spaghetti, cooked as directed on the package (see Note) |
| 1/4cup (13 g) | finely chopped fresh flat-leaf parsley, for garnish 1/4cup (20 g) finely chopped green onions, for garnish |
Put the salt pork in the freezer for 15 minutes (this makes it easier to slice). Cut the salt pork into a large dice.
Warm a large heavy-bottomed pot over medium heat for 2 minutes, then add the oil and heat for 30 seconds. Add the salt pork and cook, turning as needed to sear on all sides, about 12 minutes. Carefully drain the rendered pork fat from the pot and save for another use or discard. Leave the seared pork cubes.
Return the pot to medium heat. Add the onions and cook, stirring every 10 minutes, until caramelized, about 45 minutes.
Add the garlic and cook, stirring, for 5 minutes. Season the tomatoes with the salt and black pepper, then add them to the pot. Reduce the heat to low, cover the pot, and let the onions and tomatoes smother together for about 1 hour 30 minutes, lifting the lid every 20 minutes to give them a stir.
Uncover the pot and cook until the tomatoes have completely broken down and the sauce has thickened. Stir in the cayenne and oysters, then simmer for 10 minutes.
Serve the sauce over the spaghetti, garnished with the parsley and green onions.
NOTE: If you’re able to get your hands on a lot of oyster liquor (see Note), boil your pasta in it. You won’t be sorry.
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