2 tablespoons olive oil
20 or so small yearling oysters
3 cloves of garlic minced
1/2-teaspoon dried basil
1 tablespoon of finely minced parsley
Salt and pepper to taste
6 to 8 oz of dried spaghetti
Preheat oven to 175 degrees.
Heat the butter and olive oil in a skillet until warm, add minced garlic and cook for four minutes. Do not brown the garlic. Add oysters, basil, parsley, salt and pepper. Heat gently until oysters have begun to curl. Remove from heat, cover and put aside.
Cook the spaghetti in salted water until al dente. Drain the spaghetti adding it to the skillet, if the skillet is ovenproof, or put both into a covered baking dish, if not. Gently mix the pasta and the oysters. Place, covered, into the oven for about 8 minutes.
Remove from oven and place oyster spaghetti on a serving dish, making sure that oysters are well distributed and sauce is poured over the dish.