Fisherman’s pasta

By: Rebecca Seal
From: The Islands of Greece
Serves: 4
Photographer: Steven Joyce

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.

Ingredients

Quantity	Ingredient
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

Method

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.

Tags:: The Islands of Greece; Rebecca; Seal; Greek; Greece; Europe; European; Mediterranean

Fisherman’s pasta

Ingredients

Method

Recipes

Books

Authors

Collections

Store

The Feed