Chop House Spaghetti

• 1 dozen large or 2 dozen small oysters, fresh or canned
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 2 tablespoons chopped onions
• 1 cup white wine, oyster liquor, or clam juice
• 1/4 cup finely chopped parsley
• Salt and freshly ground black pepper to taste
• 3/4 pound spaghetti
• Fresh basil, chopped

Chop oysters or leave them whole, as you wish. (Beard preferred his chopped.) Save any liquor from the oysters. Melt butter and olive oil in a skillet, add garlic and onions, and sauté until wilted and just beginning to turn golden. Add the oyster liquor plus enough clam juice or white wine to make 1 cup liquid. (If you don’t have any oyster liquor, use 1/2 cup clam juice and 1/2 cup white wine.) Cook this down for 2 to 3 minutes, until it’s reduced by nearly half, then add parsley and salt and pepper to taste.

Meanwhile, have ready a large pot of rapidly boiling salted water to cook your pasta. Boil the spaghetti rapidly until it reaches the stage of tenderness you like. I like mine al dente, that is, a little chewy. Drain well. Toss oysters in the sauce just enough to heat them through. Add more chopped parsley and a touch of fresh basil. Divide the pasta among 4 plates, spoon the oyster sauce over it, and serve at once.