Saganaki-style whelks

Ingredients

• 12 whelks, quartered
• 45 ml (3 Tbsp) olive oil
• 1 onion, diced
• 2 garlic cloves, finely chopped
• 15 ml (1 Tbsp) ouzo or pastis
• 15 ml (1 Tbsp) white wine
• 2 tomatoes, cubed
• 60 ml (¼ cup) tomatoes, crushed
• 15 ml (1 Tbsp) capers or kombu pickles
• 5 ml (1 tsp) fresh oregano, chopped
• 10 ml (2 tsp) fresh parsley, chopped
• 60 ml (¼ cup) feta
• Freshly ground salt and pepper to taste
• 60 ml (¼ cup) water, as needed

Preparation

• In a very hot frying pan, heat a little olive oil and quickly sauté the whelks for a few seconds. Set aside.
• Add a little more oil and sauté the onion and chopped garlic.
• Deglaze the pan with ouzo and white wine.
• Add the tomato cubes and the crushed tomatoes.
• Cook for 1 minute, then add capers, oregano and parsley.
• Season and let cook for 1 more minute.
• Rectify the consistency of the sauce with a little water or fish stock.
• Add the feta cubes and sautéed whelks.
• Slightly reheat and serve immediately with bulgur wheat or rice.