Linquine with Smoked Oysters and Spinach
Source of Recipe
Internet
List of Ingredients
1 (16-ounce) package uncooked linguine pasta - (If using as a first course dish,
use 1 1/2 ounces pasta per person.)
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
Recipe
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.
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