Spaghetti with Seafood Tunisian Style by Anis Toumis

The Saracens of North Africa, primarily Tunisia and Algeria, introduced semolina pasta to Sicily.

Clifford Wright writes about in depth in this article.

I just found out that Mr Wright has a new TV show in development called A Cook's Tour and the first episode is in Sicily.

The series premiere on the origins and lore of pasta begins in an out-of-the-way taverna in Sicily, where a vivacious host promises to teach Cliff Wright family secrets of a fine pasta dish. But before we begin the cooking lesson, we visit a desert city 90 miles to the South, possibly the birthplace of pasta. Along the way, Cliff explains how spaghetti evolved from its ancient cousin, couscous, and he dispels the popular myth that Marco Polo brought pasta to Italy via China.

(photo courtesy of Jaz in the city )

You can see the generous North African touches in the presentation. All meant to be eaten family style.

Ingredients:

1 pound (about 500 grams) of Spaghetti (yes there are pasta factories in Tunisia and Algeria)

1 pound of whole shrimp

1/2 pound of cuttle fish

1/2 pound of clams

2 ripe tomatoes quartered

3 fresh green chilis, quartered (choose according to your tolerance for heat)

5 Tablespoons of tomato paste

1 tablespoon of tabil spice mix.

1 pinch of saffron

1 medium onion, chopped

2 cloves of garlic, finely minced

A few leaves of flat leaf parsley or cilantro

Olive oil for cooking

Method:

1. Cook the pasta in lots of boiling water, follow the timing according to the package directions, but check the pasta for doneness a couple of minutes before. It should be al dente. Drain and reserve for later.

2. Saute the onions until golden in olive oil, for about 15-20 minutes, add more olive oil, add the tomato paste and saute for about 10 minutes. Sauteing tomato paste is a common North African cooking technique and it mellows out the tin can tomato flavors. Of course you could always use Farid's tomato jam .

3. Add the peppers, fresh tomatoes, tabil spice, a little salt and 1 cup of water. Add the shrimp and stir, cook for a bout 2 minutes, add the clams and stir, cover cook for about 1 minute, add the cuttlefish and cook for about 3 minutes. Taste for seasoning, adjust if necessary. Discard any clams that have not opened up.

4. Heat the cooked spaghetti in a pan with some of the sauce for a few minutes.

To serve, mound the spaghetti on a platter and place the seafood on top as shown and sprinkle with fresh herbs. Don't forget the harissa!

Comments

[Paz]

Hi again, Anis,

The book is a travelogue about the writer's search and visit to the unknown small towns in Sicily. There are some nice stories about the people she meets and what she finds there. It is well written.

Thanks for the recipes and the cooking encouragement!

Best,
Paz

[jilal]

Les crevettes se mange aussi bien avec du riz.c'est un plat tres delicieu ...biensure je vise pas la paélla..

[Anis]

Paz,

I have never heard of this book. I will look it up now.

Keep on cooking, Paz!

Thank you, I hope you enjoy the dish. You can subsitute whatever you have and what suits your tastes.

[Paz]

Wright's show looks interesting.

When I first read what is now one of my favorite books, "The Stone Boudoir" by Theresa Maggio, it was nice to read about North Africa's effect on Sicily.

Anis, this looks like another winning recipe!

Thanks!
Paz