Oysters and Pasta Creole Bordelaise

Preparation info

  • Serves


    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

A delicious and very simple combination: spaghetti aglio olio (or bordelaise, as we call it in New Orleans) with fresh Louisiana oysters.


  • ¼ cup extra-virgin olive oil
  • 24 fresh large oysters
  • ½ stick (


  1. Heat the oil in a small skillet over medium-low heat. Add the oysters, cooking them by shaking the pan and making them roll around until they plump up and the edges curl up.
  2. Add the butter, garlic, green onion tops, crushed red pepper, and salt, and cook, shaking the pan all the while, until the green onions have wilted. Don’t cook more than a minute, or the ga