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From the Sea to Sautéed

Chef Vincent Catalanotto serves these local favorites with an Italian twist.

JEFFerY JOHNSTON PHOTOGRAPH

Sautéed Italian Oysters
 
4 ounces extra virgin olive oil
1 cup chopped green onions
2 Tablespoons chopped garlic
1 cup all-purpose flour
15-20 raw oysters

 
Heat extra virgin olive oil in a sauté pan. Lightly flour all the oysters and sauté until golden-brown on each side.  Add garlic, green onions, salt and pepper. Serve over angel hair pasta.

Vincent’s
7839 St. Charles Ave. • 866-9313 or
4411 Chastant St. • Metairie • 885-2984
www.vincentsitaliancuisine.com

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