Photo Credit: Photo, Erik Putz.
Dress up a weeknight dinner with this lemony pasta dish.
225 g linguine pasta
2 85-g cans smoked oysters preferably in cottonseed oil, coarsely chopped
2 garlic cloves minced
1/2 tsp fennel seeds optional
2 cups baby spinach
1/2 cup grated parmesan
1/4 cup chopped parsley
1/4 tsp salt
1 tbsp lemon zest
1 tbsp lemon juice
- COOK pasta following package directions, 6 to 8 min.
- DRAIN oysters, reserving oil, and coarsely chop.
- HEAT a large frying pan over medium-high. Add 2 tbsp oil from smoked oysters, then garlic and fennel seeds. Cook for 1 min. Stir in oysters and spinach. Cook until spinach starts to wilt, 1 min.
- STIR in pasta, parmesan, parsley, salt, lemon zest and juice until combined.