• 1 (12-ounce) container select oysters - undrained
  
• 1 cup chopped green onions
  
• 1 cup evaporated skim milk
  
• 2/3 cup diced tasso
  
• 1 garlic clove - minced
  
• 2 tablespoons all-purpose flour
  
• 1 tablespoon chopped fresh parsley
  
• 1/8 teaspoon Cajun-Creole Seasoning
  
• 6 cups hot cooked angel hair (about 3/4 pound uncooked pasta)
  
• Basil sprigs (optional)
  

Combine chopped green onions, skim milk, diced tasso, and garlic in a medium saucepan, and cook milk mixture over medium-low heat 10 minutes, stirring occasionally.

Place flour in a small bowl. Add reserved oyster juice, stirring with a whisk until blended, and add to milk mixture. Cook oyster juice mixture over medium heat 4 minutes or until thick, stirring constantly. Add oysters, chopped parsley, and Cajun-Creole Seasoning; cook 4 minutes or until edges of oysters curl. Combine oyster mixture and pasta in a large bowl; toss well. Garnish with basil sprigs, if desired.