Seafood Calamarata Pasta

Method

1. 1

   Rinse the mussels and clams under cold water. Discard any broken shells or shells that stay open when tapped. Soak the clams in cold salted water for 30 minutes if needed, then rinse again.

2. 2

   Heat 25 g / 0.9 oz olive oil in a large pan over medium heat. Add half the sliced garlic and cook for 30 seconds, just until fragrant.

3. 3

   Add the mussels and clams, pour in the white wine, cover with a lid, and cook for 4–6 minutes until the shells open. Shake the pan once or twice.

4. 4

   Remove the opened shellfish from the pan. Discard any that remain closed. Strain the cooking liquid through a fine sieve and reserve it.

5. 5

   In the same pan, add the remaining olive oil, garlic, and chili flakes. Cook gently for 30 seconds, then add the squid rings. Sauté for 2 minutes.

6. 6

   Add the cherry tomatoes, a small pinch of salt, and black pepper. Cook for 6–8 minutes until the tomatoes soften and release their juices.

7. 7

   Bring a large pot of salted water to a boil. Add the calamarata pasta and cook it 2 minutes less than the package time so it stays firm.

8. 8

   Add the prawns to the tomato and squid sauce. Cook for 2–3 minutes until they turn pink and just firm.

9. 9

   Add the reserved shellfish liquid to the sauce. Stir well and simmer gently for 2 minutes to create a glossy seafood base.

10. 10

    Drain the pasta, saving a cup of pasta water. Add the pasta to the seafood sauce and toss over medium heat for 1–2 minutes.

11. 11

    Return the mussels and clams to the pan. Add a splash of pasta water only if the sauce feels dry. Toss gently so the pasta absorbs the seafood flavor without breaking the shells.

12. 12

    Turn off the heat. Add chopped parsley and lemon zest. Taste and adjust salt only if needed. Serve immediately.

13. 13

    Dish Type

14. 14

    First course / Seafood pasta

15. 15

    Garnish / Serving Suggestion

16. 16

    Serve hot in shallow bowls with extra parsley, a drizzle of extra virgin olive oil, fresh black pepper, and a little lemon zest. Pair with chilled dry white wine or sparkling water with lemon.

17. 17

    Notes

18. 18

    Use only fresh shellfish that smell clean and briny. Do not overcook the squid or prawns, or they may become rubbery. Always discard shellfish that do not open after cooking. Keep the pasta slightly firm before finishing it in the sauce.

19. 19

    Time

20. 20

    Prep: 25 minutes

21. 21

    Cook: 25 minutes

22. 22

    Total: 50 minutes

23. 23

    Difficulty

24. 24

    Medium

25. 25

    Calories

26. 26

    About 620 kcal per serving