Fisherman’s pasta

Fisherman’s pasta

By
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

  1. 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.
  2. 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.
  3. 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.
  4. 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
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