Italian Seafood Pasta

It is time to play with the Cooked in Translation recipe of the month. Each month a group of crazy bloggers gets together and plays with a classic recipe and offers an interpretation of a the dish that is in someway fusion. This month we are playing with fish soup and the original recipe that Stacy proposed was cajun redfish courtbuillon. Fancy, right?

And how does an Italian fusionize seafood soup? Simple: just add pasta! So that is what I did. And I took the ingredients of seafood soup and made a beautiful seafood pasta.

Hope you will enjoy it!

#CookedInTranslation: Seafood pasta

#CookedInTranslation: Seafood pasta


  • 1 lb spaghetti or linguine
  • 1 lb mussels
  • 1/2 lb littleneck clams
  • 10-12 peeled shrimp
  • garlic
  • oil
  • saffron
  • parsley


  1. Start boiling the water for pasta and cook it very al dente (about 3 minutes shy of the right cooking time).
  2. Meanwhile in a large pan or a wok, warm up some oil and use it to cook 2 clove of garlic keeping them whole. Once the garlic has browned, add in the mussels and the clams and sautee them for a couple of minutes until they open up. Get the clams out of the pan and filter their cooking liquid.
  3. Now warm up some more oil in the same pan, add two whole garlic loaves and when they are browned quickly cook the shrimp to the pan. Add back the shucked clams and their cooking liquid in which you dissolved the saffron. Save a couple of un-shucked clams to decorate
  4. Now add the semi-cooked pasta to the pan, add some chopped up parsley and mix well.
  5. Pour the dressed pasta on a sheet of aluminum foil and close the foil up in a packet so that the steam cannot escape. Add a bit of oil and water if the pasta is too dry. Place the foil packet in a hot oven for about 5 minutes.
  6. Serve piping hot.

Panissa with seafood

The other day I was surfing the blogs of my friends to see what the have been up too, and I stumbled into a post by Barbara on panissa. I was immediately fascinated and decided to duplicate the dish and put my own twist on it.

Panissa is a chickpea puree of sort that can be spread in a thin layer and used as lasagne. As soon as I have seen chickpeas, I have started thinking that seafood would be an ideal complement. So off I went to buy seafood. And then I prepared my version of panissa.

It turns out pretty good. The layer of panissa is creamy and it molds perfectly into the luscious bechamel. The parsley gives it a fresh taste and the mushrooms and seafood make for a great flavor and texture combination.

#SundayPasta: Panissa with seafood

#SundayPasta: Panissa with seafood



    • 4 oz. chickpea flour
    • 1 cup water
    • 1 tbsp olive oil


  • 1 cup seafood medley (clams, mussels, shrimp, scallops, calamari + fish scraps if you have them)
  • 1 cup sliced mushrooms
  • 1 cup homemade bechamel
  • 1/4 cup soaked dried mushrooms
  • minced parsley
  • white wine
  • Olive oil
  • Salt



    1. Combine the flour, olive oil and water wisking well to avoid lumps. Place in a no stick pot and cook for about 30 minutes, mixing often to prevent it from sticking to the pan.
    2. Pour the cooked panissa on a wooden board and smooth it out to a thin 1/2 inch layer. You can place a bit of saran paper on top of the panissa and use a rolling pin to smooth it out.
    3. Let the dough cool down.


  1. Cook the seafood in a bit of olive oil, adding a bit of wine half way through cooking. When cooked, drain the water and set apart.
  2. Cook the mushrooms in a bit of olive oil adding the seafood water as needed to stew the mushrooms. Salt to taste.
  3. Mix the cooked mushrooms and seafood and add the parsley.
  4. Assemble the lasagna. Place a layer of panissa on the bottom of an oven pan, add a bit more than 1/3 of the seafood and mushrooms and drizzle the bechamel on top of it. Layer with another layer of panissa and some more seafood, mushrooms and bechamel, finish with a layer of panissa and a bit of mushroom and seafood and bechamel.
  5. Cook in the oven at 375F for about 30 minutes. Broil for the last few minutes to get a nice crust.
  6. Serve hot.


Delicious Mediterranean Calamari – Fried Squid

Calamari is a surprisingly easy meal to prepare. In this video Eva shows us how to properly clean and cook the squid. Calamari is wonderful as an entree or as side dish and is amazing with home-made tzatziki. Be sure to fry the squid right before you serve the meal, as it best eaten immediately.

1 box of frozen squid
Enough flour to dip the squid
Vegetable oil for frying
Fresh lemon
Pinch of salt and pepper

Allow the squid to defrost. Clean and cut the squid into small pieces or rings. Cut off the tentacles and body, and be sure to discard the backbone, ink sac, sand sac, and innards. Wash squid thoroughly and place on a strainer. Sprinkle with salt and pepper and place in the fridge for a few minutes. Dip the squid in flour and shake off excess. Heat a large frying pan with vegetable oil. Fry the squid in small batches and cook until golden, turning over. Place calamari on a paper-towel lined plate. Sprinkle with fresh lemon juice and serve with tzatziki sauce.

Next time on Thursday for Dinner: Spanakorizo (Spinach & Rice)

This entry was posted in Appetizer, Entree, Eva, Fried, Greek, Lemon, Seafood.