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      RECIPE TITLE "Garlic Shrimp and Oysters on Pasta"
    Recipe excerpted from Chef Paul Prudhomme's Pure Magic. Copyright © by Paul Prudhomme. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved.

    ... more great recipes by Paul Prudhomme on our GREAT CHEFS page!

    yieldsMakes 2 Servings time --- difficultymoderate

    The sauce for this dish is best if made only two servings at a time. If you want to make more than two servings, do so in separate batches, but serve while piping hot.

      RECIPE INGREDIENTS

    2 quarts hot water
    1 tablespoon salt
    1 tablespoon vegetable oil
    1/2 pound fresh spaghetti, or 1/3 pound dry
    12 tablespoons (1 1/2 sticks) unsalted butter, in all
    1 1/2 cup chopped green onions
    8 peeled medium shrimp, about 3 ounces
    1 tablespoon minced garlic
    1 tablespoon plus 1 1/2 teaspoons Chef Paul Prudhomme's Seafood Magic
    8 shucked medium oysters, drained, about 5 ounces
    3/4 cup warm seafood stock (See page 194)

      RECIPE METHOD

    Combine the hot water, salt, and oil in a large covered pot over high heat. When the water reaches a rolling boil, add the spaghetti, small amounts at a time, breaking up oil patches as you drop in the spaghetti. Return to boiling and cook, uncovered, to al dente stage (about 4 minutes if fresh, 7 minutes if dry), but do not overcook. During this cooking time, use a wooden or spaghetti spoon to lift the spaghetti out of the water by spoonfuls and shake strands back into the boiling water. It may be an old wives' tale, but this procedure seems to enhance the spaghetti's texture. Then immediately drain the spaghetti into a colander and stop its cooking by running cold water over it. (If you used dry spaghetti, first rinse with hot water to wash off the excess starch.) After the spaghetti has cooled thoroughly, about 2 to 3 minutes, pour about 1 tablespoon of vegetable oil in your hands and rub the spaghetti until it's well coated with oil. Set aside still in the colander.

    Melt 6 tablespoons of the butter in a large skillet over high heat, and add the green onions, shrimp, garlic, and Seafood Magic. Cook, vigorously shaking (not stirring) the pan in a back-and-forth motion, until the shrimp turn pink, about 1 minute. Add the oysters, stock, and the remaining 6 tablespoons butter. Cook, continuing to shake the pan, until the butter melts and the oysters curl, about 1 minute. Add the spaghetti, toss, and cook just until the spaghetti is heated through, about 1 minute. Remove from the heat and serve immediately.

    For each serving, roll the spaghetti on a large fork and place on a serving plate. Top with the remaining sauce and garnish with the shrimp and oysters.

     

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