Shells with oysters & spinach
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Medium Shells OR Elbow Macaroni OR other medium pasta shape, uncooked |
| 1 | tablespoon | Olive or vegetable oil |
| 3 | Garlic cloves; chopped | |
| 4 | ounces | Select oysters; OR... Oysters, shucked, liquid reserved, OR... Canned 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 | |
| ½ | cup | Parsley, chopped |
| Salt | ||
| White pepper | ||
Directions
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.
When pasta is done, drain and combine with oyster and spinach mixture. Add basil, parsley and salt and pepper to taste. Serve immediately.
Each serving provides: 229 Calories; 9⅗ g Protein; 34⅘ g Carbohydrates; 5 g Fat; 15½ mg Cholesterol; 240 mg Sodium. Calories from Fat: 19%
Copyright National Pasta Association () (Reprinted with permission)
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