Oyster River Pasta

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

• Ready In: 1 hr 30 mins
• Serves: 5

Ingredients

• 40  oysters, freshly shucked
• 2  tablespoons scallions, diced fine
• 2  small tomatoes, peeled,seeded and medium diced
• 1⁄2 cup  cooked black beans
• 1  green bell pepper, diced fine
• 1  red bell pepper, diced fine
• 1  tablespoon garlic, minced
• 1  tablespoon  chopped fresh basil
• 1  tablespoon  chopped fresh marjoram
• 1  tablespoon  chopped fresh oregano
• 2  tablespoons  grated fresh lemon rind
• 12  ounces  low-sodium V8 juice
• 2  tablespoons capers
• 2  tablespoons parsley, chopped fine
• 2  tablespoons sun-dried tomatoes, pureed
• 1 1⁄2 tablespoons olive oil
•  salt and pepper
• 2  lbs  of your favorite pasta, uncooked
• 2  tablespoons  lemon extract
• 1  cup  chablis

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.