We’re repost­ing this won­der­ful blog post from Communal Table. This husband/wife team of com­mu­ni­ca­tions pro­fes­sion­als write a blog ded­i­cated to their pas­sion for food. This post fea­tures an ingre­di­ent that is well rep­re­sented on Fiesta Farms’ shelves; canned fish (who knew there were so many kinds?). Thanks for the ideas guys!

Neil and I absolutely love shop­ping at Fiesta Farms in Toronto. It’s a bit like our foodie Disneyworld. The place is filled with amaz­ing ‘food finds’, so it’s fit­ting to write my first Food Find post about a prod­uct we dis­cov­ered on our last trip there.

The vari­ety of inter­est­ing eth­nic foods at Fiesta Farms is amaz­ing. Never would have I imag­ined that the canned fish sec­tion would be so appeal­ing. Actually, when Neil spot­ted his first tin of ‘Calamary’ stew I think I scoffed at the thought and told him to put it back. But the adven­tur­ous food-lover in him pressed on and I’m so happy he made us buy some because it’s deli­cious and adds so much to a quick and easy pasta!

We’ve tried two dif­fer­ent kinds now, and par­tic­u­larly enjoyed this one. Your ini­tial gut reac­tion might be “Ew, gross!” but if you’re into food, try it out and you’ll prob­a­bly be as pleas­antly sur­prised as I was.

Here’s a really quick pasta dish we threw together tonight that impressed us both.

Linguine with Portuguese ‘Calamary’, Lentils and Garlic Scapes.

2 gar­lic scapes, chopped (or 1 gar­lic clove)

1/2 can of lentils

1 tin of Portuguese style ‘cala­mary stew’

Frozen spinach, thawed and drained

White wine

A few fresh basil leaves, chopped

Fresh pars­ley, chopped

Crushed chili flakes (a few pinches)

S&P

Sautee the gar­lic scapes and chili flakes in a bit of olive oil. Add the ‘cala­mary’ with a bit of the oil/sauce from the tin and sauté. Add in a few splashes of white wine and let it cook off for a few min­utes. Add the lentils with some of the lentil liq­uid, then add the spinach. Let it all amal­ga­mate for a few min­utes. Add salt and pep­per to taste and you can add a bit of water to make it saucy.

Mix in cook pasta (we used lin­guine) and sea­son again with salt and pep­per to taste. Plate the pasta and add a good amount of freshly chopped pars­ley and a driz­zle of good olive oil to finish.

Related posts:

1. A Motherly Food Intervention
2. Stop for Food Chefs ♥ Fiesta Farms
3. Stop for Food Chefs ♥ Fiesta Farms
4. Ontario Food Hero — Connector
5. Sweet Potato Chowder for my vegan pals