GREEK PASTA

Deep winter night, full moon, good friends, good food, good conversation. A bottle of wine or two. Can it get much better? Here is the first recipe from Mimi's Cafe--compliments of friend, poet, chef, free spirit and instigator--Jude Genereaux.

Greek Pasta with Shrimp & Feta

Once you gather and prep all the ingredients this recipe cooks up fast.

Start boiling water for the pasta.
In large skillet saute in 1/3 cup olive oil:
- (l) medium sliced onion
- (3) fat cloves of garlic, pressed
- then add (1) T oregano and (1) t basil

Add a bit more olive oil to mix as it cooks, and a little water
to a saucey consistency.

Begin boiling the angel hair pasta (about 3/4 box), at the same
time add to the sauteed mix:
- 3/4 cup kalamata olives
- 1-1/2 cups halved grape or cherry tomatoes
- 3 oz. crumbled feta cheese
- (1) lb. deveined, thawed, medium shrimp

Stir. Heat to hot, then pour over drained angel hair and top with
another 4 oz. crumbled feta cheese. Serve immediately, with
salad, corsican bread and wine.

yes, yes!