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This recipe has been adapted from the cookbook Vintner's Table Cookbook by Mary Evely.

Check out Linda's Pasta Hints and Tips and Pasta, Rice, and Main Dish Recipes

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.

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, saute 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.