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.
* 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.
Linguine with Smoked Oysters and Spinach Recipe: https://whatscookingamerica.net/pasta_rice_main/oysterpasta.htm