In Greek: μακαρόνια με θαλασσινά και ούζο, pronounced mah-kah-ROHN-yah meh thah-lah-see-NAH kay OO-zo
Seafood pasta is given a bump up in taste with the addition of the light anise flavoring from the ouzo.
- 1 tablespoon of chives, finely chopped
- 1/2 cup of olive oil
- 1/2 pound of shrimp, cleaned and deveined
- 1/2 pound of crawfish, cleaned and deveined`
- 2 large, ripe tomatoes, peeled, cut into small cubes
- 2 bay leaves
- 1 tablespoon of parsley, finely chopped
- sea salt
- freshly ground pepper
- 2 tablespoons of ouzo
- 1 pound of penne pasta
In a large, deep frying pan, heat the olive oil over medium-high heat, add chives and sauté. As soon as the chives soften, add shrimp and crawfish and continue to sauté for 2-3 minutes. Douse (deglaze) with ouzo. Stir in tomatoes, bay leaves, and parsley. Bring to a boil, add salt and pepper, reduce the heat, and cook for 10-12 minutes.
In a large stock pot, boil the penne pasta in plenty of well-salted water according to package directions. When done, drain and toss the pasta with a little olive oil.
Spread pasta on a serving platter, and top with the seafood mixture (remove bay leaves before serving).
Yield: serves 4