RECIPESIngredients
170g (2 tins) Ocean King smoked oysters in sunflower oil
500g spaghetti
1 onion, sliced into strips
1 yellow pepper, sliced into strips
1 chili, finely chopped
400g cream of tomato soup
15ml olive oil
500ml water
Black pepper and oregano to taste
Method
Place spaghetti into a large pot of boiling, salted water, and cook until al denté. Drain and return to pot to keep warm until the sauce is ready.
Sauté onion, red pepper and chili in olive oil until soft. Add the oysters with their sunflower oil. Pour the tomato soup over, and simmer until heated through. Add oregano and black pepper to taste.
Pour mixture over the cooked, drained pasta.
Best served with dry white wine.
Serves 4
