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)
• Finely chopped fresh parsley