Cook fettuccine according to package directions. Meanwhile, on a low heat, sauté garlic and onions in olive oil. Stir in tomatoes, artichoke hearts and a dash of fresh ground pepper.
Chop each oyster 2 or 3 times and add to sauce. Cover and heat on low temperature. Toss fettuccine with sauce and garnish with fresh basil, grated parmesan cheese and rocket.
Serves 3 - 4.
*Alternatively, Harris Smokehouse Smoked Mussels can be used.