Spinach And Oysters With Shells
This is a wonderfully simple and elegant recipe for pasta shells, oysters and spinach from the pages of the National Pasta Association. It goes together in a matter of minutes and will please your entire family!
8 oz. Medium Shells, Elbow Macaroni or other medium pasta shape, uncooked
1 tbsp. good olive oil
4 cloves garlic, chopped
12 oysters, shucked, liquid reserved, or one 4-oz. can oysters with juice
3 oz. dry white wine
4 oz. clam juice
2 oz. evaporated skim milk
10 oz. fresh spinach, washed, hard stems removed
6 fresh basil leaves, chopped
1/2 cup parsley, chopped
Salt and white pepper to taste
Prepare the pasta shells according to package directions. While pasta is cooking, heat oil in a non-stick pan and sauté garlic quickly to avoid burning just a few minutes. Add the oysters and pour white wine over. Bring to a boil. let it continue boiling for 2 minutes. Add clam juice and evaporated milk, returning to a boil and cook for 3 more minutes. Add spinach to the pan and cook until spinach is wilted.
When pasta is done, drain and combine with oyster and spinach mixture. Add basil, parsley and salt and pepper to taste. Mix well to meld flavors and serve immediately.
Enjoy!
