INGREDIENTS

INSTRUCTIONS

Tomato, large -drained, chopped, blotted 2 cl Garlic, minced 1/3 c
Parmesan, grated 10 ea Basil leaves, chopped 1/3 c Mozarella, lo-fat,
grated 2 tb Olive oil, quality  Cook noodles in boiling water.
Meanwhile, use a serrrated knife to  dice tomato without peeling or
seeding, into a large serving bowl,  including all juice. Add and mix
in garlic, basil, olive oil, chopped  oysters. When the pasta is done,
drain well but do not rinse. Add  noodles to bowl and stir to mix.
Sprinkle cheeses on top, a little at  a time, tossing to melt. When all
cheese is melted, serve at once.  MENU: Spaghetti, lettuce wedges with
Italian dressing, corn on the  cob, French bread with garlic butter,
lemon sorbet with fresh  blueberries.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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