8 ounces Medium Shells, Elbow Macaroni or other medium pasta shape, uncooked
1 tablespoon olive oil
OR
1 tablespoon vegetable oil
3 cloves garlic, chopped
4 ounces select oysters
OR
12 oysters, shucked, liquid reserved
OR
1 4-ounce can oysters with juice
2 ounces white wine
4 ounces clam juice
2 ounces evaporated skim milk
8 ounces fresh spinach, washed, hard stems removed
6 fresh basil leaves, chopped
1/2 cup parsley, chopped
Salt and white pepper, to taste
Servings: 4
1. Cook pasta according to package directions. While pasta is cooking, heat oil in a non-stick pan and sauté garlic carefully to avoid burning. Add oysters and pour white wine over. Bring to a boil. Add clam juice and evaporated milk, bring to a boil and cook for 3 more minutes. Add spinach to pan and cook until wilted.
2. When pasta is done, drain and combine with oyster and spinach mixture. Add basil, parsley and salt and pepper to taste. Serve immediately.
1 tablespoon olive oil
OR
1 tablespoon vegetable oil
3 cloves garlic, chopped
4 ounces select oysters
OR
12 oysters, shucked, liquid reserved
OR
1 4-ounce can oysters with juice
2 ounces white wine
4 ounces clam juice
2 ounces evaporated skim milk
8 ounces fresh spinach, washed, hard stems removed
6 fresh basil leaves, chopped
1/2 cup parsley, chopped
Salt and white pepper, to taste
Servings: 4
1. Cook pasta according to package directions. While pasta is cooking, heat oil in a non-stick pan and sauté garlic carefully to avoid burning. Add oysters and pour white wine over. Bring to a boil. Add clam juice and evaporated milk, bring to a boil and cook for 3 more minutes. Add spinach to pan and cook until wilted.
2. When pasta is done, drain and combine with oyster and spinach mixture. Add basil, parsley and salt and pepper to taste. Serve immediately.
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