Lemon Linguine with Smoked Oysters

Get dinner on the table in a flash with this lemony pasta dish.

linguine pasta (225 g)
2 (85 g) cans smoked oysters, preferably in cottonseed oil, coarsely chopped
2 garlic cloves, minced
½ tsp. fennel seeds, optional
2 cups baby spinach
½ cup Parmesan cheese, freshly grated
¼ cup parsley, chopped
¼ tsp. sea salt
1 Tbsp. lemon zest, freshly grated
1 Tbsp. lemon juice, freshly squeezed

Cook pasta following package directions, 6-8 minutes.

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 minute. Stir in oysters and spinach. Cook until spinach starts to wilt, 1 minute.

Stir in pasta, Parmesan, parsley, salt, lemon zest and juice until combined.

Makes 4 servings.

Cook's Notes:  Using oysters not packed in cottonseed oil? Sub 2 Tbsp. salted butter for oil.

Nutritional Information:
Calories 337, Protein 17g, Carbohydrates 48g, Fat 8g, Fibre 3g, Sodium 615mg.