Pasta Shells with Smoked Oysters and Quick-Fried Spinach


This simple, instant supper dish is nevertheless excellent. You can use smoked mussels instead of oysters, or a mixture of both. If you have one, a wok is better for this recipe than a frying pan.


  • 375g (12oz) small spinach leaves
  • 2 Γ— 105g (3oz) cans of smoked oysters or smoked mussels
  • 250–300g (8–10oz) pasta shells
  • 125 ml (4 fl oz) extra virgin olive oil
  • 3 large garlic cloves, chopped finely
  • Salt and black pepper
  • Grated Parmesan, to serve (optional)


First prepare the ingredients. Wash and drain the spinach and then shake it in a cloth to dry it as much as possible. Then, if necessary, take the stalks off the spinach and cut up the leaves, unless they are really small. Open the cans of oysters so that they are ready to use. Then bring a large pan of salted water to boil, drop in the pasta shells and cook them for 7–12 minutes until they are al dente – just cooked but still with a very slight bite to them. As soon as you have put the water on to boil, you should start cooking the other ingredients. Put the olive oil into a large, deep frying pan over a high heat. When the oil is very hot, add the garlic, followed by the spinach. Stir swiftly for barely one minute, just until the spinach has become limp. Lastly, stir in the smoked oysters and their oil. Remove the pan from the heat and season with plenty of black pepper and a little salt if needed. When the pasta is ready, drain and put the pasta into a heated serving bowl. Pour the frying pan mixture on top and lightly mix in the pasta. Serve immediately, with grated Parmesan, if liked.