Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

Delicious and different. From the Carolina Yacht Club in Charleston, SC.

Ingredients Nutrition

Directions

  1. In a large nonstick saute pan, heat olive oil over medium heat.
  2. Add red and green bell peppers, scallions, garlic and capers; saute 4-5 mins.
  3. Add wine to deglaze pan.
  4. Next add oysters and plump them for 1-2 mins.
  5. Add remaining ingredients in this order: grated lemon rind, basil, oregano, marjoran, sun-dried tomato puree, black beans, tomatoes, V-8 juice, salt and pepper.
  6. Bring to a boil.
  7. Cook pasta al dente in boiling unsalted water flavored with lemon extract.
  8. ,then drain.
  9. Add a little pasta to coat, toss and place on serving dish.
  10. Top with sauce and oysters.
  11. Garnish with fresh basil leaf and freshly grated Romano cheese.
  12. Serve immediately.

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