Back in Sicily my family would create meals using whatever ingredients they had on hand. My grandmother owned a restaurant and genetically I inherited her love for foods. Guido, my dad would sometimes cook and that’s when the fun would start. He would combine foods that one might not consider to be a traditional meal. 

In my opinion, long as you have garlic, olive oil and pasta on hand you can create a meal that will leave you smacking your lips.

In some parts of Italy folks make local dishes from whatever they have on hand. In Hawaii our multi-cultures do the same. I sometimes use Hawaiian salt to season my Marinara Sauce. I add shoyu (soy sauce to my Italian Dressing.) It is fun to blend foods from different cultures.

I have been writing the Creative Recipe column for a number of years now and have shared with my readers some favorite recipes and passed along some ideas. This pasta recipe was created from what was in my pantry. You can add or delete ingredients to suit your taste. Go ahead and create your own masterpiece recipe.

Please email me with your comments about my recipes and any questions. Thanks to all the readers who have shared their recipe ideas. I answer every one personally. Thanks for reading my column.

Liz Rizzo’s Sicilian Pasta

Ingredients Needed:

• 1 cup seasoned Italian breadcrumbs
• 1 cup olive oil
• 2 cans, 6 ½ ounces each, chopped clams (save the juice)
• 1 cup chopped seasoned artichokes
• 1 cup parsley dried or freshly chopped parsley
• 1 Tablespoon chopped garlic or light sprinkle of garlic powder
• 1 cup reconstituted assorted dried mushrooms

Soak dried mushrooms overnight in water to soften. Chop dried mushrooms in small pieces or break up before soaking. Sometimes dried mushrooms can be a bit chewy when they are reconstituted.

• 1 small can sliced mushrooms (I add these too)
• 1 teaspoon oregano
• Grated parmesan to garnish
• Lemon juice optional
• 1 cup white wine optional
• Salt and pepper to taste

Boil a large pot of water with some salt sprinkled in the water; when water is in full boil add pasta. I like the heartiness of the bowtie shaped pasta. Add a few drops oil to the water so it won’t boil over.

Heat olive oil in fry pan

Toast breadcrumbs in olive oil

Breadcrumbs in pan

Put breadcrumbs on the side

Artichokes, clams and juice

Next: In a fry pan cover the bottom with ½ cup olive oil and heat it for a minute on medium heat. Add the breadcrumbs to the oil and toss them until they are lightly browned. Do this quickly as the breadcrumbs brown fast. Set breadcrumbs aside in a separate dish. They will be added back to the recipe at the end. If you add them too soon you will have a soggy dish. I did it once, so listen to mamma Rizzo…ok. Don’t make me have to call your Uncle Vinnie.

Add all ingredients except for the breadcrumbs

Allow ingredients to blend in pan

In the same fry pan add the other ½ cup oil and put in all the ingredients (not the breadcrumbs):  add mushrooms, chopped artichokes, clams and the juice, oregano, parsley, seasonings and if you choose the wine or lemon juice.

Simmer about 10 minutes and then add the cooked pasta and stir to completely coat the pasta with the wet ingredients. Make sure you blend thoroughly to distribute the flavors.

Last step: Add the toasted breadcrumbs to the whole mixture while it is still in the fry pan. The breadcrumbs give this pasta dish a toasted taste that helps bind all the flavors together. Sprinkle the pasta with parmesan cheese to taste.

Sicilian Pasta

Add a salad and you have a wonderful meal. Manga. Bon Appetite.

Enjoy this favorite of mine and remember to share a portion with someone and spread the Aloha Spirit where ever you live.