8 ounces pasta shells
1 tablespoon olive oil
3 cloves garlic, minced
4 ounces oysters
2 ounces white wine
4 ounces clam juice
2 ounces evaporated skim milk
8 ounces fresh spinach, washed and stems removed
6 fresh basil leaves, chopped
1/2 cup chopped parsley
Salt and pepper to taste

Cook pasta according to package directions. Heat oil in nonstick skillet over medium heat until hot. Add garlic and saute until tender. Add oysters and white wine and bring to boil. Add clam juice and evaporated milk and return to boil for 3 minutes. Add spinach and cook until wilted. Drain pasta and combine with oyster mixture. Add basil and parsley and season with salt and pepper.

Makes 4 Servings
Serving Size: 6 ounces oyster sauce and 4 ounces pasta