Saute onions and garlic in olive oil, then add the tomatoes. Deglaze with white wine. Add tomato juice, tomato paste, fennel, olives and oregano. Cook until thick. Saute the oysters in olive oil until lightly brown. Flambe with Pernod for 3 minutes. Add the oysters to the tomato mixture, adjust seasoning and serve. Serve over pasta, or alone.
Source: Recipe Courtesy of the Texas Department of Agriculture.
