SHRIMP FETA A LA GREQUE

An unusual blend of fresh shrimp, pungent feta cheese and green onions in a tomato, dill and lemon sauce. A dish that becomes more addictive with every bite!

6 servings

1 pound medium shrimp, cleaned and cooked

8 oz. to 16 oz. crumbled feta cheese, depending on how much you enjoy feta  — (I use 8 oz.)

1 cup sliced green onions

1 14.5 oz.can pureed tomatoes or diced tomatoes pureed in food processor

1 14.5 oz. can tomato sauce

1/2 cup olive oil

1/4 cup fresh lemon juice

1 tablespoon fresh parsley

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh basil

2 diced fresh tomatoes

1/2 teaspoon salt

1/4 teaspoon pepper

1 package of penne or linguine pasta

Combine shrimp, feta cheese and scallions in a large bowl. Add the tomato puree, tomato sauce, olive oil, lemon juice, parsley, basil, dill, tomatoes, salt and pepper and refrigerate one hour.

Toss shrimp mixture with hot pasta and serve immediately or refrigerate one hour and serve cold.

This week the peninsula experienced a great clam tide and I know lots of you were able to experience some fun clam digging. I would be one sorry example of an Alaska cook if I didn’t share a clam linguine recipe with you.

LINGUINE WITH CLAM SAUCE

Fresh sweet-tasting steamer clams with their briny flavor and fresh herbs make this a perennial favorite.

Serves 4-6

4 dozen steamer clams, steamed in water until they open, about 5 minutes. Not boiled, steamed. Strain and reserve liquid.

6 cloves finely minced fresh garlic

1/2 cup dry, white wine

1/4 cup olive oil

1 cup diced fresh tomatoes

1/4 cup fresh basil leaves, coarsely chopped

1/4 cup fresh parsley leaves, coarsely chopped

2 tablespoons fresh marjoram or oregano leaves, coarsely chopped

1/4 teaspoon dried hot pepper flakes

1 teaspoon fresh lemon juice

Salt and freshly ground black or white pepper

1 pound linguine

In a medium saucepan, sauté garlic in olive oil over medium low heat, stirring until soft and fragrant, about five minutes.

Cook the linguine according to package directions.

While the pasta is cooking, stir tomatoes and reserved clam liquid into garlic, simmer 10 minutes to blend flavors and thicken. Add basil, parsley, marjoram or oregano, hot pepper, salt and pepper. Taste to adjust seasonings. Stir in clams and heat through.

Toss the linguine with about three quarters of the sauce in a large serving bowl. Top with remaining sauce and clams and serve hot.

PACIFIC RIM PASTA SALAD

My friend Lynne had the ladies to lunch one summer afternoon and we dined on this lovely light pasta while enjoying each other’s company on a beautiful Alaska summer afternoon in her new home.

Serves 4

Dressing:

1/4 cup honey

1/4 cup fresh squeezed lemon juice

3 tablespoons soy sauce

2 tablespoons sesame seeds (they have more flavor if you toast them lightly  — in a pan, not with champagne!)

2 tablespoons minced fresh ginger

1 minced garlic clove

1 teaspoon freshly grated orange zest

1/2 teaspoon red pepper flakes

1/4 cup Asian sesame oil

1/4 cup peanut oil

Combine all dressing ingredients except sesame and peanut oils in medium sized bowl. Add oils in a slow, steady stream, whisking constantly until well blended and slightly thick.

Salad:

1/2 pound spaghetti cooked, drained and rinsed in cold water

1/2 pound cooked shrimp

1 cup snow peas, deveined

1/2 cup sliced celery

1/4 cup sliced green onions

Transfer pasta to large serving bowl. Add shrimp, snow peas, celery and green onion. Pour dressing over pasta and toss well. Serve at room temperature.

Accompany any of these recipes with fresh, crusty sourdough bread, a nice fresh green salad and a full flavored glass of crisp sauvignon blanc or chardonnay.

Until next time, enjoy the rest of our precious summer weather and have fun in the kitchen.