Oysters And Spaghetti

Prep Time: 1 Hour
Yields:  4 Servings  

Comment:   This classic recipe comes from our friend Leah Chase just in time for Carnival and Lent. Rich and comforting, it's no sacrifice at all to give up meat.

1 pint fresh raw oysters (reserve liquid)
1 (12-ounce) package No. 4 spaghetti
½ cup vegetable oil
3 tbsps flour
½ cup diced onion
¼ cup diced celery
¼ cup yellow bell pepper
1 tbsp chopped garlic
½ cup water
1 tsp red pepper flakes
1 tsp paprika
1 sprig of thyme
¼ cup sliced green onions
1 tbsp chopped parsley
salt and black pepper to taste

Method:  Preheat oven to 375º F. Cook spaghetti according to package instructions. Drain well and place cooked spaghetti into a 9"x 13"-inch ovenproof dish. Set aside. In a large saucepan, heat oil over medium-high heat. Add flour and cook until light brown in color. Add onions, celery, bell pepper and garlic and sauté until vegetables are wilted. Add reserved oyster liquid and water and continue to simmer for 10 minutes. Blend in pepper flakes, paprika and thyme. Add oysters to mixture and simmer until oysters curl on sides. Add green onions, parsley and season to taste. Pour mixture over prepared spaghetti and bake for 10 minutes.