YourGreekNews.com and Christine Cushing have teamed up for a new feature called "Recipes that Would Make your Giagia Cry", where Christine uses her trademark flair on everyday Greek ingredients to bring a touch of Gastronomic panache to your kitchen!

INTERVIEW: Christine Cushing

EVENT: Nea Kouzina

This is a restaurant style pasta that can be made in 20 minutes, or so. A great trick for defrosting shrimp is to immerse the plastic bag in cold water and flip a few times. It will thaw in about 30-45 minutes. If you’re feeling really Greek, use the maximum olive oil and anchovies.

Prep time: 10 min

Cooking time : 15 min

1 lb peeled and deveined large shrimp – tail on about 16-20
1 500 gm. Package spaghetinni pasta or any cut shape
¼ -1/3 cup cup extra virgin olive oil (50 ml-80 ml)
3 cloves garlic, cut in slivers
1-2 whole anchovies , chopped
½ cup grape tomatoes, cut in half (125 ml)
¼ cup dry white wine or vermouth ( 50 ml)
¼ cup clam juice (50 ml)
juice of ½ lemon
Coarse salt and freshly cracked black pepper
fresh chopped parsley and dill to taste

Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 7-9 minutes. Drain pasta, reserving some of the pasta water.

While pasta is cooking, heat oil over medium heat in a large sauté pan. Cook garlic until just soft and golden. Remove immediately , transfer to a plate and save. Increase heat to high and add the shrimp seasoned with some salt and pepper and herbs, Toss for 2 minutes , until shrimp are golden but not fully cooked. Remove from heat and transfer shrimp to same plate as garlic.

Return pan to medium heat. Add the anchovies, grape tomatoes, white wine, lemon juice and clam juice. Cook for 2-3 minutes until tomatoes are just soft. . Return the shrimp and garlic to sauce. Drain pasta into the shrimp . Add some of the pasta water for a creamier sauce. Season the pasta with salt and pepper to taste. Add parsley and dill and toss. Serve immediately.

Makes 6 servings