Penne with Beef, Smoked Oysters and Baby Spinach

When I was writing a biographical family story that had nothing to do with food I had almost no time for cooking. I used to shop first thing and then work until evening when I would rush downstairs to cook supper as fast as I could. So it was often pasta. This is one of those quick suppers: the smoked oysters – or you can use smoked mussels – give the dish an enhanced flavour. A wok is better than a frying pan for this.