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