This recipe is the result of not being able to shake a culinary flashback based on a decades-ago dinner in a tiny restaurant on the Greek island of Naxos. Because my taste buds are much sharper than my memory, it took several trial-and-error attempts to come up with this recipe.
Because the shrimp and squid available in most Chicago seafood cases are previously frozen, I like to keep top-quality packages of shrimp and squid on hand in the freezer. Small amounts of seafood defrost quickly under cold running water. And I’m always assured of its freshness.
Beverage pairing
A crisp, dry Greek sauvignon blanc will match the seafood well.
Tips
Use only one type of seafood if you like.
Purchase baklava from the bakery.
With tomatoes from the garden on hand, substitute 2-3 chopped vine-ripened tomatoes for the canned.
Menu
Greek island pasta
Fresh green beans with garlic
Focaccia
Baklava and fresh fruit
Greek island pasta
Preparation time: 15 minutes
Cooking time: 25 minutes
Yield: 8 servings
1/4 cup olive oil
4 green onions, white and some green, minced
1/4 pound smoked sausage, cut into thin slices
3 cloves garlic, minced
2 jalapeno chilies, finely minced
1 can (28 ounces) crushed tomatoes
1 jarred roasted red pepper, cut into thin strips
3 tablespoons sherry vinegar
3/4 teaspoon salt
Freshly ground pepper
1/3 pound each, cut into bite-sized pieces: medium shrimp, small squid, sea scallops
1 fillet of sole, cut into bite-sized pieces
1 pound pappardelle pasta
12 kalamata olives, sliced
2 tablespoons capers, drained
1 tablespoon chopped fresh sage
1. Heat oil in a Dutch oven over medium-high heat; add the onions, sausage, garlic and chili pepper. Cook, stirring often, until wilted, about 4 minutes. Add tomatoes, roasted pepper, vinegar, salt and pepper to taste. Heat to a boil over high heat; reduce heat to low. Cook, stirring occasionally, 15 minutes. Add the shrimp, squid, scallops and sole; cook until done, about 6 minutes; set aside.
2. Meanwhile cook pasta in boiling salted water until al dente, about 8 minutes; drain, reserving 1 cup of the cooking liquid.
3. Stir olives, capers and sage into the sauce; toss sauce with the pasta. Add reserved cooking liquid to reach desired consistency.
Nutrition information per serving:
407 calories, 31% of calories from fat, 14 g fat, 3 g saturated fat, 53 mg cholesterol, 46 g carbohydrates, 23 g protein, 855 mg sodium, 3 g fiber
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dpierce@tribune.com
