1/2 gal. fresh oysters with water
2 qts. lightly salted water
6 white onions, tennis ball size
6 bunches green onions
1 bunch celery, chopped
3 bell peppers, seeded & chopped
Grated Romano cheese
2 sticks butter
Salt
White pepper
Red pepper
3 lbs. cavetunas (sm. elbow macaroni)
12 qts. water
8 tbsp. oil

Boil oysters in their water plus 2 quarts water with 1 chopped onion and 2 cups celery tops until eye is tender. Skim slag as it comes to the top. Don't over cook. Strain oysters. Season stock with salt and pepper and reserve. Cut oysters into thirds. Saute all remaining onions and bell peppers in 2 sticks butter until tender. Season with salt, white and cayenne pepper. Blend onion mixture with oyster sauce (Velute) and simmer 15 minutes. Keep warm.

Cook cavetunas with 12 quarts water and 8 tablespoons oil until al dente. Raise heat on sauce, adjust seasoning. Serve hot over boiled cavetunas.