Linguine with Smoked Oysters and Spinach Recipe

 

Linguine with Smoked Oysters and Spinach is an oyster lovers’ delight!  So easy to make and so very delicious.

My husband loves oysters and this pasta dish with the smoked oysters always delight him.  Canned Smoked oysters are steamed and shucked oysters that are then smoked and then packed in olive oil for add flavor.  Oysters also pack a nutritional punch of protein to your pasta dish.

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Linguine with Smoked Oysters and Spinach Recipe:

Linguine with Smoked Oysters and Spinach Recipe

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 8 servings

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 black 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.

** Canned Smoked oysters are steamed and shucked oysters that are then smoked and then packed in olive oil for add flavor.

 

Instructions:

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.

 

https://whatscookingamerica.net/Pasta_Rice_Main/OysterPasta.htm

Source:  I have slightly adapted this Linguine with Smoked Oysters and Spinach recipe from the cookbook Vintner’s Table Cookbook by Mary Evely.

 

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