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Preparation
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Heat margarine and oil in a medium skillet.
Add garlic and onion; saute lightly.
Blend in tomato paste.
Add water, wine, oregano, salt, pepper and sugar.
Stir well and simmer for 5 minutes.
Meanwhile, cook vermicelli pasta until desired doneness; drain.
Add oysters and their juice to skillet.
Cook, stirring occasionally until edges of oysters ruffle.
Stir in chopped parsley.
Pour half of oyster mixture over pasta and toss.
Serve remaining sauce over pasta, with grated Parmesan cheese on the side.
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