Linguini with Smoked Oysters and Spinach
Serves 6
Ingredients
| 454 g | uncooked linguini | 16 oz. |
| 1/2 | large red onion, chopped | 1/2 |
| 1/2 | red bell pepper, cored, seeded and cut into strips | 1/2 |
| 1/2 | yellow bell pepper, cored, seeded and cut into strips | 1/2 |
| 30 ml | extra virgin olive oil | 2 tbsp. |
| 125 ml | pitted Kalamata olives | 1/2 cup |
| 1 can | Ocean's Smoked Oysters (85g) or Ocean’s Baby Clams (142g), drained | 1 can |
| 1 bunch | spinach, washed, stemmed, and coarsely chopped | 1 bunch |
| salt and pepper to taste | ||
| 125 ml | crumbled feta cheese for garnish | 1/2 cup |
Directions
| 1 | Cook linguini pasta according to package directions to al denté. Drain and return to pan to keep warm. |
| 2 | 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. |
| 3 | 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. |
| 4 | Place pasta in a serving bowl or on individual plates. Garnish with feta cheese and serve immediately. |
