RECIPESIngredients
500g linguine pasta
½ large red onion, chopped
2 cloves garlic, chopped
½ red pepper, cored, seeded, and cut into strips
½ yellow pepper, cored, seeded, and cut into strips
2 tbsp extra-virgin olive oil
½ cup pitted Kalamata olives
85g (1 tin) Ocean King smoked oysters, drained and chopped in half
2 cups young leaf spinach, washed, and coarsely chopped
Salt and freshly ground pepper to taste
100g crumbled feta cheese for garnish
Method
Cook linguine in a large pot of boiling, salted water until al dente. Drain and return to the pot to keep warm.
In a large frying pan over medium-low heat, sauté the onion, garlic and 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.
Serves 8.
