Classic Italian Pasta Calamarata with seafood
It only takes 20 minutes, making it perfect for a quick weeknight dinner
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 20m |
| SERVES | 1 |
140 gms Calamarata Pasta (ring-shaped pasta - store bought)
25 gms prawns
15 gms calamari
10 gms mussels
10 gms clams
1 garlic clove
2 gms chilly flakes (optional)
2 gms olive oil
3 to 4 cherry tomatoes (sliced)
pepper to taste
salt to taste
1 tbsp bread crumb
5 gms parsley
lemon zest for flavour
1 tbsp butter
5 gms basil leaves (chopped)
Boil water in a saucepan. Add pasta and let it boil for 12 minutes. Be sure to stir the pasta occasionally to prevent it from sticking together.
This pasta is made with aioli sauce, which includes garlic, chilli, and olive oil.
Thinly slice the garlic and set it aside.
In a pan, heat olive oil over a medium flame and add sliced garlic. Then, add chilli (optional). Saute it until golden brown.
Add shrimp and calamari and cook it for around 10 minutes.
Now add lemon juice for extra flavour.
Cook the ingredients for approximately 5 minutes and then add 2 tablespoons of pasta water.
Cover it for one minute, and now add pasta to the pan and simmer it.
Add fresh tomato, clams or mussels based on your preference.
Add chopped parsley and basil. Cover it and cook it for 3 minutes.
Make sure there is no water left in the pan, and it is thick and creamy.
Add lemon zest and finish it with olive oil or butter.
To achieve a crispy bite, it is recommended to sprinkle some pepper and panko bread crumbs.
The pasta is ready to serve.
Note
Remember that as seafood is salty, you only need to add some salt.
Don't throw the pasta water as it can be used while cooking, as it will add more flavour to the recipe.
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