Shells with Oysters and Spinach
8 oz. Medium Shells, Elbow Macaroni or other medium pasta shape, uncooked
1 tbsp. olive or vegetable oil
3 cloves garlic, chopped
4 oz. select oysters or 12 oysters, shucked, liquid reserved, or one 4-oz. can oysters with juice
2 oz. white wine
4 oz. clam juice
2 oz. evaporated skim milk
8 oz. fresh spinach, washed, hard stems removed
6 fresh basil leaves, chopped
1/2 cup parsley, chopped
Salt and white pepper to taste
Cook pasta according to package directions. While pasta is cooking, heat oil in a non-stick pan and sauté garlic carefully to avoid burning. Add oysters and pour white wine over. Bring to a boil. Add clam juice and evaporated milk, bring to a boil and cook for 3 more minutes. Add spinach to pan and cook until wilted.
When pasta is done, drain and combine with oyster and spinach mixture. Add basil, parsley and salt and pepper to taste. Serve immediately.