• 1 (16-ounce) package uncooked linguine pasta*
• 1/2 large red onion, chopped
• 1/2 red bell pepper, cored, seeded, and cut into strips
• 1/2 yellow bell pepper, cored, seeded, and cut into strips
• 2 tablespoons extra-virgin olive oil
• 1/2 cup pitted Kalamata olives
• 1 small can smoked oysters, drained
• 1 bunch spinach, washed, stemmed, and coarsely chopped
• Salt and freshly ground pepper to taste
• 4 ounces crumbled feta cheese for garnish
  

* If using as a first course dish, use 1-1/2 ounces pasta per person.

Cook linguine pasta according to package directions to al dente; drain and return to pan to keep warm.

In a large frying pan over medium-low heat, saute the onion and bell peppers in the olive oil until tender-crisp. Add the olives, oysters, and spinach. Continue cooking just until the spinach begins to wilt. Remove from heat.

Add drained pasta to oyster mixture; tossing gently to coat the pasta. Add salt and pepper and toss gently to mix well.

Place pasta in a serving bowl or on individual plates. Garnish with feta cheese and serve immediately.

Makes 8 servings.