Oyster River Pasta

• 40 oysters, freshly shucked
• 2 tablespoons scallions, diced fine
• 2 small tomatoes, peeled,seeded and medium diced
• 12 cup cooked black beans
• 1 green bell pepper, diced fine
• 1 red bell pepper, diced fine
• 1 tablespoon garlic, minced
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh marjoram
• 1 tablespoon chopped fresh oregano
• 2 tablespoons grated fresh lemon rind
• 12 ounces low-sodium V8 juice
• 2 tablespoons capers
• 2 tablespoons parsley, chopped fine
• 2 tablespoons sun-dried tomatoes, pureed
• 1 12 tablespoons olive oil
• salt and pepper
• 2 lbs of your favorite pasta, uncooked
• 2 tablespoons lemon extract
• 1 cup chablis

1. In a large nonstick saute pan, heat olive oil over medium heat.
2. Add red and green bell peppers, scallions, garlic and capers; saute 4-5 mins.
3. Add wine to deglaze pan.
4. Next add oysters and plump them for 1-2 mins.
5. Add remaining ingredients in this order: grated lemon rind, basil, oregano, marjoran, sun-dried tomato puree, black beans, tomatoes, V-8 juice, salt and pepper.
6. Bring to a boil.
7. Cook pasta al dente in boiling unsalted water flavored with lemon extract.
8. ,then drain.
9. Add a little pasta to coat, toss and place on serving dish.
10. Top with sauce and oysters.
11. Garnish with fresh basil leaf and freshly grated Romano cheese.
12. Serve immediately.

oysters, scallions, tomatoes, black beans, green bell pepper, red bell pepper, garlic, fresh basil, fresh marjoram, fresh oregano, lemon rind, capers, parsley, tomatoes, olive oil, salt, favorite pasta, lemon extract, chablis

Taken from www.food.com/recipe/oyster-river-pasta-32829 (may not work)