Ruffino's Oyster Vongole

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1 pound spaghetti
2 tablespoons olive oil
½ onion, peeled and chopped
1 teaspoon garlic, minced
½ teaspoon red pepper flakes
½ cup white wine
2 cups heavy whipping cream
1 teaspoon oregano
1 bay leaf
2 tablespoons fresh Italian parsley, chopped
2 tablespoons green onions, sliced
sea salt to taste
fresh ground black pepper to taste
48 freshly shucked oysters
½ Pecorino Romano cheese

Bring a large pot of salted water to a boil. The water should taste like the sea. When it is rapidly boiling, add the spaghetti and stir to separate the pasta. Cook until the pasta is al dente, cooked through but still firm to the bite. Drain.

Meanwhile, heat the olive oil in a large sauté pan over medium-high heat. Add the onions and cook for 2 minutes until soft. Add the garlic and crushed red pepper and stir for 1 minute. Deglaze with white wine and cook until reduced by half.

Add the cream, oregano and bay leaf and bring to a boil. Cook for 2 minutes longer then add the oysters, parsley and green onions. Cook until the edges of the oysters begin to curl, then season with salt and pepper.

Toss with cheese and hot spaghetti.

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