Instructions: 1. Mix the vinegar and water, add the chopped shallot and season with salt.

2. Open the oysters. This can be done with an oyster knife or flathead screwdriver. Rinse first to remove excess sand. Hold firmly with a kitchen towel, using it to stabilize the oyster and to protect your hand in case you slip.

3. Find the hinge and twist the oyster knife or screwdriver to open. Gently separate the two shells, scraping the oyster off the shells and leaving it in the larger or more attractive half.

4. Place the oysters on a cloth napkin on a large plate and spoon a little of the vinaigrette over each oyster. Top with caviar, if desired, and garnish with lemon and parsley.

PASTA E FAGIOLI clone
from the Olive Garden.

1 pound ground beef
1 small onion, diced (1 cup)

1 large carrot, julienne (1 cup)

3 stalks celery, chopped (1 cup)

2 cloves garlic, minced
2 14.(5-ounce) cans diced tomatoes
1 (15-ounce)

can red kidney beans (with liquid)

1 (15-ounce)

can great northern beans (with liquid)

1 (15-ounce) can tomato sauce
1 (12-ounce) can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta

1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.

2. Add onion, carrot, celery and garlic and saute for 10 minutes.

3. Add remaining ingredients, except pasta, and simmer for 1 hour.

4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.

5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.

Serves 8.

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