Oyster River Pasta

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 5
• 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

Recipe

• 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.