Oyster River Pasta
- Ready In:
- 1hr 30mins
- Ingredients:
- 20
- 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
- In a large nonstick saute pan, heat olive oil over medium heat.
- Add red and green bell peppers, scallions, garlic and capers; saute 4-5 mins.
- Add wine to deglaze pan.
- Next add oysters and plump them for 1-2 mins.
- 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.
- Bring to a boil.
- Cook pasta al dente in boiling unsalted water flavored with lemon extract.
- ,then drain.
- Add a little pasta to coat, toss and place on serving dish.
- Top with sauce and oysters.
- Garnish with fresh basil leaf and freshly grated Romano cheese.
- Serve immediately.
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RECIPE SUBMITTED BY
BogeysMom
United States
I'm a Marine Corps wife and mother of two children with skin and three with fur. I consider myself a "southern cook", but I love to try new stuff, too. I'm also a registered nurse and my specialty is Neonatal ICU. We are currently stationed near Washington, DC and we really, really could not hate it more. We are not big city people. We prefer the quiet mountains of Vermont, where my husband is from. I am into my own spirituality, and love to study religions of different kinds.