Greek Island Pasta

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1/4 cup olive oil
• 4 scallions, and some green, minced
• 1/4 lb smoked sausage, cut into thin slices
• 3 garlic cloves, minced
• 2 jalapeno chiles, finely minced
• 1 (28 ounce) can crushed tomatoes
• 1 jarred roasted red pepper, cut into thin strips
• 3 tablespoons sherry wine vinegar
• 3/4 teaspoon salt, plus
• salt, to taste
• fresh ground black pepper, to taste
• 1/3 lb medium shrimp
• 1/3 lb small squid
• 1/3 lb sea scallops
• 1 fillet of sole, cut into bite-sized pieces
• 1 lb pappardelle pasta
• 12 kalamata olives, sliced
• 2 tablespoons capers, drained
• 1 tablespoon chopped fresh sage

Recipe

• 1 heat oil in a non-reactive dutch oven over medium-high heat; add the scallions, sausage, garlic and chili pepper.
• 2 cook, stirring often, 4 minutes until wilted. add tomatoes, roasted peppers, vinegar, 3/4 teaspoon salt and pepper.
• 3 heat to a boil over high heat; reduce heat to low.
• 4 cook, stirring occasionally, 15 minutes. add the shrimp, squid, scallops and sole; cook 6 minutes until done; set aside.
• 5 meanwhile, cook pasta in boiling salted water until al dente, about 8 minutes; drain, reserving 1 cup cooking liquid.
• 6 stir olives, capers and sage into the sauce; toss sauce with the pasta.
• 7 add reserved cooking liquid to reach desired consistency.