2 Tablespoons Salted Butter
½ Cup Diced Shallots
¼ Cup Finely Chopped Green Onions (White and Green Parts)
3 Tablespoons Chopped Garlic
1 Cup Vermouth (or White Wine)
1 ½ Cups Oyster Liquor
3 Cups Heavy Cream
1 Bay Leaf
1 Tablespoon Chopped Fresh Thyme
48 Large Gulf Oysters, Shucked
1 Pound Cooked Spaghetti
½ Cup Grated Parmesan Cheese
Salt and Freshly Ground White Pepper to Taste
Optional garnishes (shaved parmesan leaves, grated bottarga)
Melt the salted butter in a large sauté pan over high heat.
Sauté the shallots and green onions for 3 minutes or until translucent.
Reduce the heat to medium-high.
Add the garlic and and sauté for 1 minute more.
Add the vermouth, swirl the pan to deglaze, and allow the mixture to simmer for 2 minutes.
Add the oyster liquor, heavy cream, bay leaf, and fresh thyme and simmer all ingredients for 8 to 10 minutes, until the cream is bubbling and the sauce begins to reduce.
Stir in the parmesan cheese.
Add the oysters and cook until the edges begin to curl.
Season with salt and white pepper.
Add the cooked spaghetti, and cook until pasta is heated through.
Divide the pasta and oysters equally into six bowls.
Garnish with shaved parmesan and bottarga.