Oyster Rockefeller Pasta from The University Club


Oysters desired to taste
Creole Seasoning desierd to taste
Cornmeal as needed
1 Tbl Olive Oil
1/4 cup onions, diced
1 Tbl garlic, minced
2 Tbl celery, diced
1/2 cup chopped spinach
Creole Seasoning to taste
2 oz. Pernod Liqueur
4 oz. heavy cream
8 oz. pasta, cooked


  • Season oysters with Creole seasoning. Let marinate for about 30 minutes. Coat with cornmeal and fry in 350 degree oil. Cook until they are golden brown and floating.
  • While oysters are cooking, saute onions, garlic and celery in a seperate skillet with olive oil over medium-high heat. Deglaze pan with Pernod away from the flame. Bring back over to the fire and add spinach, spice, and heavy cream. Reduce sauce by half and toss with pasta.
  • Pour pasta and sauce onto plate and top with fried oysters. (Garnish with green onions and bacon bits, etc. your choice.)
  • Enjoy!