- 4 teaspoons butter
- 4 teaspoons minced French shallot
- 3 teaspoons chopped garlic
- 8 tablespoons chopped parsley
- 1 cup dry white wine
- 2 cups heavy whipping cream
- ¼ cup strained raw Louisiana oyster liquor
- 40 shucked oysters, free of shell pieces
- 1 teaspoon pastis or other anise-flavored liqueur, such as Herbsaint or Pernod
- Kosher or sea salt, to taste
- White pepper, to taste
- 3 cups angel hair pasta, cooked
- Sprigs of parsley, for garnish
- Grated Parmigiano-Reggiano cheese, to taste, for garnish
In a 2-quart saucepan melt the butter over high heat and add the chopped shallot, garlic and parsley. Reduce the heat to medium-high, and saute for 3 minutes, until transparent.
Add the wine to deglaze the pan. Allow the vegetables and wine to simmer, until the liquid is reduced to 2/3 of the original amount.
When the liquid is reduced, add the cream and bring to a boil. Add the raw oysters and the oyster liquor to the vegetables and wine reduction. Season the liquid with the anise liqueur, and the salt and pepper. Cook the oysters until the edges curl, approximately 2 ½ to 3 minutes.
To serve, place the pasta in a bowl appropriate to your style of service and top with the oysters and the white-wine garlic cream. Garnish with parsley sprigs and grated Parmigiano-Reggiano cheese, to taste.