It is made in one go with fresh or frozen prawns, but you can also make it with crayfish.
Materials
350g prawns medium (or cray fish)
350g of pasta, preferably linguini or spaghetti
2 cloves of garlic, chopped
½ cup extra virgin olive oil
1 can of concache tomatoes
10 cherry tomatoes
1 tsp. sugar
1 full shot of ouzo
6-7 sprigs of chopped parsley
Salt Pepper
Procedure
Step 1
Combine all the ingredients except the ouzo, the seafood, and the parsley in your largest pan or a low pot.
Step 2
Add enough hot water to cover the ingredients and cover with a lid.
Step 3
Place on high heat until the food comes to a boil, then reduce to medium. Be careful not to need a little more water along the way.
Step 4
Once the pasta is al dente, add the seafood, ouzo and parsley and mix very well.
Step 5
Cook for a few minutes until the seafood change colour, stirring frequently and serve.
Eleni Psichouli is a columnist for Cantina. Translated by Paul Antonopoulos.
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