This recipe has been adapted from the cookbook Vintner's Table Cookbook by Mary Evely.
Pasta Hints and Tips,
Pasta, Rice, and Main Dish Recipes, and
Oyster Recipes.
Linguine with Smoked Oysters & Spinach
Recipe Type:
Oysters,
Pasta,
Spinach
Yields: 8 servings
Prep time: 20 min
Cook time: 25 min
Ingredients:
1 (16-ounce) package uncooked
linguine pasta*
1/2 large red onion, chopped
1/2 red bell pepper, cored, seeded, and cut into strips
1/2 yellow bell pepper, cored, seeded, and cut into strips
2 tablespoons
extra-virgin olive oil
1/2 cup pitted Kalamata olives
1 small can smoked oysters, drained
1 bunch
spinach, washed, stemmed, and coarsely chopped
Salt and freshly ground pepper to taste
4 ounces crumbled feta cheese for garnish
* If using as a first course dish,
use 1 1/2 ounces pasta per person.
Preparation:
Cook linguine pasta according to package directions to al dente; drain and return to pan to keep warm.
In a large frying pan over medium-low heat, sauté the onion and bell peppers in the olive oil until tender-crisp. Add the olives, oysters, and spinach. Continue cooking just until the spinach begins to wilt. Remove from heat.
Add drained pasta to oyster mixture; tossing gently to coat the pasta. Add salt and pepper and toss gently to mix well.
Place pasta in a serving bowl or on individual plates. Garnish with feta cheese and serve immediately.
Makes 8 servings.
