Recipe courtesy of Louisiana Kitchen & Culture.
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INGREDIENTS:

Oyster Spaghetti

6 cups Creole Sauce (recipe follows)
4 dozen shucked Louisiana oysters
2 pounds angel hair pasta, prepared to package directions
1 bunch green onions, finely sliced
1 bunch parsley, finely chopped
freshly grated Parmesan cheese, for serving

Creole Sauce Recipe

4 cans of crushed tomato (28 oz. cans)
1/4 cup vegetable oil
12 oz. water
8 cups chopped yellow onions
4 cups chopped bell pepper 4 cups chopped celery
1 cup chopped fresh garlic
2 tablespoons salt
2 teaspoon Cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper
2 tablespoons dry basil
1 tablespoon dry thyme
4 bay leaves

Method:

Place sauce in a blender or food processor; purée finely. Transfer to a large sauté pan over medium-high heat and bring to a simmer. Add the oysters and cook, stirring, until oysters are plump and edges are beginning to curl, just a few minutes. Remove oysters from sauce and set aside; keep warm.

Add cooked pasta to hot sauce along with green onions and parsley; toss to coat thoroughly. Divide among 6 serving bowls; add oysters back to pan and sauté briefly, then divide among servings. Sprinkle with Parmesan, serve with hot buttered French bread.

Creole Sauce:

To prepare the sauce, place all ingredients in a large stock pot over medium-high heat. Bring to a simmer, reduce heat, cover, and simmer, stirring from time to time, until the acidity of the tomatoes is gone and the onions are very soft, 2 to 3 hours. Add additional water as necessary; sauce should be thick but still saucy. Remove and discard bay leaves.

This makes about 4 1/2 gallons; Sauce will keep, refrigerated, for up to a week; may be frozen for up to 6 months.