Spaghetti Bordelaise is an American dish originating from New Orleans. Basically, the dish is Italian spaghetti aglio e olio with the addition of butter and the removal of browned garlic. The French Creoles also add white pepper instead of black pepper, giving the dish a nice French twist.

In order to prepare it, garlic is sautéed over olive oil and butter, and as it begins to take on a golden color, it's removed from the pan. White pepper and parsley are then added to the pan, and the sauce is tossed with cooked and drained spaghetti with a bit of the cooking water until everything is well coated.

It's recommended to pair the dish with Pinot Grigio or Chardonnay. Spaghetti Bordelaise also make for a great side dish to oysters Mosca, which is also the most famous version of the dish served at Mosca's restaurant, just like this one.