Mar 012018

Drago’s is known as the creator of Chargrilled Oysters. However, long before this creation, oysters have always been featured prominently on its menu. Here is a pasta dish featuring oysters.

1 gallon Oysters (approximately 120-130 oysters)

1 1/2 cups whole Garlic, peeled

1 1/2 cups Parsley, cleaned and trimmed

2 1/2 cups Olive Oil Blend (75% Canola and 25% Olive Oil)

1 64 ounce jar your favorite Alfredo Sauce

2 pounds Angel Hair Pasta, cooked

Salt to taste

Parboil the oysters in a large stockpot in their own water until they start to curl on the ends. You do not want to overcook the oysters. Drain and discard oyster water. Then move on to making a Bordelaise sauce by blending the garlic in a processor for 20 to 25 seconds until finely chopped. Then blend parsley in the processor for 20 to 25 seconds until finely chopped. Combine garlic and oil together in a microwave-safe bowl and microwave on high for 3 minutes. Add parsley to bowl with garlic and olive oil. Mix all 3 ingredients well; this completes the Bordelaise. Warm the Alfredo sauce and add the Bordelaise sauce and oysters. Serve over cooked pasta.


Good Cooking, Good Eating and Good Living!!!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at and most online bookstores. It is also available on Kindle and Nook.