Thursday, August 6, 2015

FISHERMAN'S PASTA (Makaronatha tou Psara)

1/2 pound of squid, cut in small pieces
1/2 pound of octopus or cuttlefish, cut in small pieces
10 - 12 mussels in the shell, washed and trimmed (optional)
1/2 pound of shelled mussels
10 - 12 cockles in the shell, washed
15 medium or medium-large shrimp, shelled and deveined, with or without heads
2 small hot red peppers, chopped (more if desired)
1 bay leaf
3-4 cloves of garlic, minced
1 large onion, minced
2/3 cup of olive oil
1/3 cup of brandy
2 cups of cherry tomatoes, finely chopped (or 3 cups grated ripe tomatoes)
2 teaspoons of salt
cayenne pepper to taste
1 1/2 pounds of penne pasta (or other pasta of your choice)
3-4 cups of water

2 tablespoons of fresh parsley, chopped

In a large skillet or dutch over, sauté the garlic and onion in hot oil. When the onion softens, add squid and octopus or cuttlefish and hot peppers, and cook for 10 minutes or until browned, stirring frequently. Stir in brandy. Add the tomato and cook until most of the liquid has been absorbed, about 10 minutes. Add bay leaf, salt, and cayenne pepper. Add water slowly, stir, and cook for 40 minutes.
10-12 minutes before time is up, add all the mussels (in and out of shells) and cockles. 5 minutes before time is up, add the shrimp. Turn off heat and cover. Boil the pasta according to package directions and drain. Toss pasta with the sauce and transfer to a large platter. Sprinkle with parsley and serve.