This bowl of pasta was one of the best I have ever tasted...my friend Janet (with the good guidance of Chef Zitiouni) created this fabulous flavor at a lovely dinner party hosted by her and her husband. Here is what I did to try and re-create this special dish although no one can beat Janet's touch! We are still licking our chops...
Sautee:
Lots of diced onions ( 2)
Diced red pepper, half a
pepper is enough
4 or 5 cloves of crushed
garlic
Deglaze with fairly dry white wine, about half a bottle
Add small can or half of a large can
of diced tomatoes
THE KEY: add heaping tablespoon of Hot
Pepper Sauce - a spicy paste, the Cedar brand made in Turkey was great
Add about a cup of chicken stock and let the sauce simmer
Salt, pepper and a bit of
oregano works well
Add some chili pepper flakes
if you want it spicier
Throw any seafood you like
into the sauce while it simmers...shrimp, calamari, scallops, lobster, clams,
mussels or even just fish. frozen seafood will do too.
Use thin pasta, so
vermicelli, spagettini, linguini and cook until almost al dente, and then throw
in the sauce; it will cook a couple of minutes more.
Finish with a bit of fresh parsley or basil...and enjoy this luxurious meal.
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