Title: Shells with oysters & spinach
 Categories: Pasta, Low-fat
      Yield: 4 Servings
 
      8 oz Medium Shells
           -OR Elbow Macaroni
           -OR other medium pasta
           -shape, uncooked
      1 tb Olive or vegetable oil
      3    Garlic cloves; chopped
      4 oz Select oysters; OR...
     12    -Oysters, shucked,
           -liquid reserved, OR...
      4 oz -Canned oysters with juice
      2 oz White wine
      4 oz Clam juice
      2 oz Evaporated skim milk
      8 oz Fresh spinach; washed,
           - hard stems removed
      6    Fresh basil leaves; chopped
    1/2 c  Parsley, chopped
           Salt
           White pepper
 
  Cook pasta according to package directions. While pasta is cooking,
  heat oil in a non-stick pan and sauté garlic carefully to avoid
  burning. Add oysters and pour white wine over. Bring to a boil. Add
  clam juice and evaporated milk, bring to a boil and cook for 3 more
  minutes. Add spinach to pan and cook until wilted.
  
  When pasta is done, drain and combine with oyster and spinach
  mixture. Add basil, parsley and salt and pepper to taste. Serve
  immediately.
  
  Each serving provides: 229 Calories; 9.6 g Protein; 34.8 g
  Carbohydrates; 5 g Fat; 15.5 mg Cholesterol; 240 mg Sodium. Calories
  from Fat: 19%