Vegan linguine with seafood and ginger; amazing dish!

Did you have a nice weekend? The weather in Athens was wonderful, sunny and with a light breeze..Thank God we are slowly entering the spring!

I have this recipe for you, which is extremely tasty and not so difficult to make. Of course you can use whichever pasta you prefer. I used linguine.. This is a dish full of different flavors, ideal if you are fasting or if you are vegan

You can use whichever seafood you prefer, in this instance I used shrimps and baby calamari

Ingredients: 1 medium sized onion chopped, 1 clove of garlic finely chopped, 50 ml olive oil, 8 baby tomatoes cut in half, 1 zucchini cut in sticks, 12 shrimps size No1 cleaned and w/o the heads, 12 baby calamari cleaned (or 1 calamari 250gr cleaned and cut in pieces), 1 tbsp ginger finely chopped, 1 tbsp of parsley finely chopped, 300 gr of tomato juice, 50 gr of vegan butter, 3 star anises, 80 ml ouzo, salt and pepper. Pre – cooked linguine (boil linguine in boiling water for 8-10 minutes with olive oil, salt, 8 allspices, strain and keep some water for later, about 1,5-2 cups)

In a deep pot and high fire, sauté the garlic and onion in the olive oil. After they wither, add calamari, shrimps and zucchini sticks and toss. Add the star anises and salt and pepper. Wait until the juices from seafood diminish and add ouzo. Let the alcohol evaporate. Add tomato juice, baby tomatoes, lower the fire and let the food simmer for 5-10’. Takeout the seafood and star anises, add a cup of pasta water and the linguine in the sauce and toss. Add the butter, the parsley and the ginger and toss again.

Serve by adding a few seafood on top on each plate. Enjoy!