NEW ORLEANS OYSTERS AND PAPPARDELLE BORDELAISE
MAKES 4 SERVINGS
(photo on page 56)
New Orleans’ garlicky white wine bordelaise sauce differs from the French original, and it’s a classic in its own right.
2 tablespoons olive oil
4 cloves garlic, thinly sliced
¼ cup dry white wine
1 teaspoon kosher salt
¼ teaspoon crushed red pepper
⅛ teaspoon dried oregano
1 (8-ounce) container raw oysters, drained and roughly chopped
¼ cup unsalted butter
¼ cup chopped fresh parsley
2 tablespoons sliced green onion
½ pound pappardelle, cooked according to package directions for al dente
¼ cup grated Parmesan
