Spaghetti With Spiced Oyster Sauce


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


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.


Nutritional information:

PER SERVING: 465 calories | 16 grams total fat | 21 grams protein | 55 grams carbohydrates | 35 milligrams cholesterol | 660 milligrams sodium (without added salt) | 10.5 grams dietary fiber