Greek Island Pasta

R. Warren Meddoff's Note:

Like seafood? Wish you could been in the Greek Islands? Well here it is. All you need is a couple of good bottles of dry white wine and a bunch of friends!

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 1/4 cup olive oil
• 4 scallions, white 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

Directions:

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.