Name: Pasta in Zimino (Pasta with Seafood and Greens)
Yield: Serves 6
Cuisine: Italy
Ingredients: 1 pound spaghetti, linguine, or orecchiette (see Note); 2 cups diced (½ inch) fresh tomatoes or 2 cups Tomato Sauce (optional); Salt; 2 pounds bay or sea scallops, tough foot removed, or deveined shelled shrimp, or cleaned squid, cut into ½-inch rings, tentacles halved if large, or combination of 2 or all 3 (5 to 6 ounces cleaned shellfish or squid per person); 1 to 1¼ cups olive oil; 2 pounds Swiss chard, beet greens, escarole, or spinach, cut into 3 by ½-inch strips, rinsed well (about 12 large handfuls); freshly ground pepper; 2 tablespoons minced garlic; 1 tablespoon (or to taste) dried red pepper flakes

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

In zimino is a style of cooking fish and squid with hot peppers and garlic, with variations that include tomatoes or greens or anchovies. Although Claudia Roden describes it as a Sephardic tomato and anchovy sauce for fried fish, it is more often associated with Tuscany and seems to have an old connection with fast or Lenten days. An even bigger mystery than the dish’s origin is the meaning of zimino. One theory is that it derives from the Arab word zamin, which denotes a sauce of gr

Ingredients

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Ingredients

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