Recipe - Oyster Spaghetti

3 D z Fresh
Oysters; drained
5 C loves
Garlic; minced
1 C n Cream
Of Mushroom Soup
Salt And Pepper To Taste
1 T bsp Olive
Oil
1 T bsp
Buttter
1 One half T sp Fresh
Parsley; chopped
1 C n
Evaporated Milk (Small Can)
2 t bsp Dry
White Wine; divided

Simmer olive oil, butter, parsley and garlic together. Mix soup, milk and
1 tbs. wine together. If mixture is too thin, add a little flour. Combine
all ingredients and cook about 15 minutes. Add remainder of white wine,
salt and pepper while cooking. Serve over cooked thin spaghetti.

Source: Pots, Pans and Pioneers, III
Posted to MCRecipe Digest V1 #210

Date: Wed, 21 Aug 1996 08:00:19 0400

From: billspa@icanect.net (Bill Spalding)