Or summer’s spaghetti, a welcomed taste wherever we are.
From the beach to … our balcony. The easiest plate to share with those we love. Our spaghetti “ties” yet harmoniously with seafood appetizers and ouzo. If we choose this we “deglaze” the sauce with ouzo and not with wine.
Sea aroma and holiday thoughts … on the table falling like rain …
Fisherman’s spaghetti
By Maria Gorgi of the restaurant “Gia mia Boukia”, N. Makri, Attica
Ingredients
200 ml olive oil
500 gr spaghetti No 6
200 gr mussels fresh or frozen
200 gr peeled shrimps
200 gr cuttlefish finely chopped
200 gr squid finely chopped
1 large dry onion, grated
½ bunch finely chopped dill
2 large tomatoes, sliced
300 ml white wine preferably Mantinia Nasiakos
Sea salt
Freshly ground pepper
How to prepare
In a saucepan sauté in olive oil the onion and tomato for 10 minutes.
When the sauce thickens, add the seafood (except the shrimps) and mix gently.
Leave for five minutes to bring to a boil.
“Deglaze” with wine and just when the alcohol evaporates, add the shrimp.
Allow five minutes more to boil the seafood with the sauce.
Shortly before the end add the dill.
Cover the pot to keep the aroma.
Alongside, boil in salted water the pasta according to the time written on the packaging.
Drain the pasta and add to the pan with the seafood and the sauce. Shake the pan and stir gently. Serve on a platter.
Sprinkle with pepper and if necessary add a little salt.
Small secrets
If we have, we also add octopus on the plate …
Decorative proposal: we make diagonal lines with peppers on the plate.
