Monday, October 6, 2008
Garidomakaronada with Ouzo and Fresh Tomato
When you read the title of this post, you may be forgiven if your first thought is, "Eh?" Don't worrry, I don't know what it means either, but I do know that it describes a delicious prawn pasta recipe that I found via Happy Cook at My Kitchen Treasures, but which was originally from here by Greek-Canadian Peter at Kalofagas.
This is seriously delicious if you like seafood and pasta. The only variations that I made were to rip the heads off the prawns before serving (I don't like bug-eyed prawns gawping at me), to use ground chilli instead of chilli flakes (because for the number of times that I would use chilli flakes, it wasn't worth buying any), and to substitute parsley with coriander (because I already had some).
It also gave me the opportunity to use some of the ouzo that my lovely Greek friend Ivy of Kopiaste sent to me a few months back. I am glad that I never tried to drink that stuff, because it nearly knocked me out with its licorice-like smell when I added it to the pasta. Whatever it might be like straight, the ouzo blends in really well in this recipe.