The Original Spaghetti Marinara

Circa 1920 - Ernesto Molina, recipe from his son Lou

This is a hearty, generous dish. It suits the man who gave it to me. Lou Molina is still a wonderful host. He cooks lunch each week for a club of retirees for which he does all the marketing, the cooking and makes sure the vino is poured.

Ingredients

6 dozen oysters shelled
3 large cloves garlic, peeled and crushed
250 grams fresh parsley, chopped
salt and black pepper
135 ml olive oil
750 grams spaghetti No 1 solid

Method

Sauce Put oil in large frying pan, add garlic and cook till crisp

add oysters and cook 1 minute

Cook the spaghetti in a big pot of salted, rapidly boiling water.

Drain and add to sauce in the pan, sprinkle in parsley, add salt and pepper to taste

Toss to coat and serve immediately with green salad and fresh pasta dura bread