‘Zhoosh’ up a simple supper with shrimps, mussels or squid
I didn’t think I was going to get away with testing these recipes at home, where sometimes even a fishfinger is a hard sell. How wrong I was. What these recipes have in common is using seafood as a seasoning to zhoosh up pasta or vegetables. These flavours can, though, be dropped to make vegetarian versions in every case. Just add olives, capers, extra chilli and bundles of fresh herbs instead. I also thought about mixing them up – making the pasta with shrimps, putting roe on the chickpeas.
Only one of these recipes is traditional regional Italian. The mussels with rice and potatoes is classic Pugliese, but all are easy and what I want to eat right now, before I get into spring cooking proper.