This recipe combines some of the classic ingredients of the Greek saganaki such as onions, garlic, tomatoes and parsley, with some extra flavours such as fresh ginger, coriander and English mustard. The result is a very flavoursome, rich dish that is perfectly accompanied by pasta or enjoyed on its own with some crusty bread.
The classic saganaki recipe is a special one for me. My dad worked on a fishing boat for a while and used to bring massive sacks of freshly caught mussels home for all of us to enjoy. We used to have to help mama scrub the mussels clean before she would prepare a massive mussel feast! Midopilafo, baked mussel risotto, mussel tempura and mussels saganaki. Mama liked to put some chilli in her saganaki for some extra kick and I hope one day my girls will be enjoying spicy food and I will be able to do the same. Until then, I have substituted green chillies with sweet long red peppers.
- 1 medium onion chopped
- 2 cloves garlic crushed
- 1/2 red pepper thinly sliced (or 1/2 chillie if you prefer)
- 1 large ripe tomato grated
- 1 can chopped tomatoes
- 300g frozen or fresh prawns of your choice, shell removed
- 1/2 tsp English mustard
- 1/4 cup chopped flat leaf parsley
- 1/4 cup chopped coriander
- 1 tsp freshly grated ginger
- Drizzle of olive oil
- salt & pepper to taste
- 400g linguine
- Heat the oil in a non stick pan and sauté the onions for 1 minute. Add the garlic, ginger and pepper and cook for another minute until slightly coloured.
- Add the prawns and sauté until they start to sizzle. Pour in the grated tomato and chopped tomatoes.
- When the sauce comes to the boil, reduce heat to simmer and add the mustard.
- While the sauce thickens, cook the linguine according to package instructions, drain, rinse and put aside.
- When the prawns are cooked and the sauce has thickened, add the chopped parsley and coriander, season with salt and pepper and serve!
If you wish you can add some crumbled feta cheese and an extra sprinkling of freshly ground black pepper for the perfect finish.