RECIPE: Spaghetti with Spiced Oyster Sauce

Oysters are high in protein, low in fat, and have high levels of selenium, a mineral which may reduce your risk of heart disease.

Ingredients:

Salt
4 ounces whole wheat spaghetti
2 tablespoons pine nuts
1 tablespoon olive oil
1 large shallot, chopped
1 celery stalk, trimmed and chopped
5 giant pimiento-stuffed olives, cut crosswise into 2 or 3 slices
2 anchovies, well-drained and chopped
1 cup grape or cherry tomatoes, halved
1/4 teaspoon paprika
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 (3.7- to 4-ounce) can smoked oysters, well drained
Grated rind of 1 lemon

Directions:

Bring a large pot of salted water to a full boil. Add spaghetti and cook until tender but firm at the center, about 10 minutes. While spaghetti is cooking, spread pine nuts in large dry skillet. Toast over medium-high heat for 1 to 2 minutes or until light golden brown, shaking skillet frequently. Immediately remove pine nuts and set aside. Heat oil in skillet. Add shallot and celery and cook over medium-high heat for 3 to 5 minutes or until shallot is tender. Stir in olives and anchovies. Mash anchovies to a paste. Stir in tomatoes, paprika, red pepper flakes and pepper. Cook for 1 minute over medium heat or until tomatoes are pulpy. Drain spaghetti well, reserving 2 tablespoons pasta cooking water. Stir spaghetti and water into tomato mixture. Cook over high heat for 1 minute to evaporate excess liquid. Stir in pine nuts, oysters and lemon rind. Toss gently but well. Season with salt to taste.