Tuesday, 23 May 2017

Fisherman's Pasta


A lovely summery pasta dish, you’ll find this served in harbour-side restaurants across Greece, populated by saucer-eyed kittens on the look-out for scraps from the diners. If you like a bit of spicy heat, add a pinch of dried chilli flakes. This recipe has a lot in common with prawn saganaki, which is really very similar, but made with ouzo instead of wine, and usually served with crusty bread rather than pasta.

1/2 onion, finely chopped
pinch salt
a little olive oil
1 garlic clove, finely chopped
1 tablespoon tomato puree
60ml white wine
250g passata
or 250g blitzed canned tomatoes
pinch dried greek oregano
350g dried spaghetti or linguine
1 medium squid, cleaned, body sliced into rings
4-8 raw sustainable cold water prawns, shelled and deveined
12 mussels
16 clams
75g feta, crumbled
1 tablespoon roughly chopped parsley leaves

Sprinkle the onion with the salt. In a large pan with a lid, soften the onion in the olive oil over a medium-low heat for 10 minutes. Add the garlic and cook for a couple of minutes, stirring so that it doesn’t stick, then add the tomato purée and cook for 2 minutes, again stirring all the time. Add the wine and cook for 5 minutes, then add the passata and the Greek oregano.
Meanwhile, bring a large saucepan of salted water to the boil. Put in the pasta and cook for a minute less than the packet suggests.
Cook the sauce for another 5 minutes, then increase the heat and add the squid, prawns and shellfish. 

Pop on the lid and cook for no more than 3 minutes.
Check that the seafood is cooked through, and discard any shells that have not opened. Stir in the feta, parsley and pasta, and serve.

SourceThe Islands of Greece by Rebecca Seal


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