Tasso and Oysters in Cream on Pasta | Louisiana Kitchen & Culture

Name: Tasso and Oysters in Cream on Pasta | Louisiana Kitchen & Culture
Ingredients: 6 quarts hot water; ¼ cup vegetable oil; 3 tablespoons salt; 1½ pounds fresh spaghetti, or 1 pound dry; ¾ pound (3 sticks) unsalted butter, in all; 2½ cups tasso (preferred) or other smoked ham (preferably Cure 81), about 11 ounces, thinly sliced and cut into ½-inch squares; 1½ cups very finely chopped green onions; 3 cups heavy cream; 3½ dozen shucked oysters in their liquor, about 1 pound (we use medium-size ones)

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Discover how to make creamy, perfectly cooked spaghetti tossed in a rich butter, cream, and oyster sauce with crispy tasso and green onions—served hot from the oven.

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Ingredients

6 quarts hot water
¼ cup vegetable oil
3 tablespoons salt
1½ pounds fresh spaghetti, or 1 pound dry
¾ pound (3 sticks) unsalted butter, in all
2½ cups tasso (preferred) or other smoked ham (preferably Cure 81), about 11 ounces, thinly sliced and cut into ½-inch squares
1½ cups very finely chopped green onions
3 cups heavy cream
3½ dozen shucked oysters in their liquor, about 1 pound (we use medium-size ones)