Seafood Calamarata Pasta

Seafood Calamarata Pasta A rich Southern Italian seafood pasta with tender rings of calamarata, mussels, clams, prawns, squid, cherry tomatoes, garlic, parsley, and a glossy seafood sauce. Serves: 4 Ingredients • Calamarata pasta: 360 g / 12.7 oz • Fresh mussels, cleaned: 500 g / 17.6 oz • Fresh clams, purged: 500 g / 17.6 oz • Squid, cleaned and cut into rings: 300 g / 10.6 oz • Prawns or shrimp, peeled or shell-on: 300 g / 10.6 oz • Cherry tomatoes, halved: 300 g / 10.6 oz • Garlic cloves, finely sliced: 12 g / 0.4 oz • Extra virgin olive oil: 50 g / 1.8 oz • Dry white wine: 100 g / 3.5 oz • Fresh parsley, chopped: 20 g / 0.7 oz • Red chili flakes: 1 g / 0.04 oz • Fine sea salt: 6 g / 0.2 oz, plus more for pasta water • Black pepper: 1 g / 0.04 oz • Lemon zest: 2 g / 0.07 oz Method 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. 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. 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. Remove the opened shellfish from the pan. Discard any that remain closed. Strain the cooking liquid through a fine sieve and reserve it. 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. 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. 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. Add the prawns to the tomato and squid sauce. Cook for 2–3 minutes until they turn pink and just firm. 9. Add the reserved shellfish liquid to the sauce. Stir well and simmer gently for 2 minutes to create a glossy seafood base. 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. 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. Turn off the heat. Add chopped parsley and lemon zest. Taste and adjust salt only if needed. Serve immediately. Dish Type First course / Seafood pasta Garnish / Serving Suggestion 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. Notes 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. Time Prep: 25 minutes Cook: 25 minutes Total: 50 minutes Difficulty Medium Calories About 620 kcal per serving Please refer to our channel Info page for full safety and usage notes. If you like simple recipes, subscribe to WhatsRecipe and activate the notification bell!    / @whatsrecipe   #SeafoodCalamarata #SeafoodPasta #ItalianRecipe #MediterraneanCooking #PastaRecipe #WhatsRecipe