Calamarata a Frutti di Mare
This dish is perfect for seafood lovers. This particular pasta is called Calamarata because it looks like calamari. It is a dish that comes together quickly as most seafood dishes do! The best way to cook the fish in this dish is in stages so as not to overcook at one fish.
Calamarata a Frutti di Mare
A delicious seafood pasta dish!
Ingredients
- 1 lb Mussels
- 1/2 lb Large Shrimp
- 3/4 lb Calamari
- 28 oz Can of Whole San Marzano Tomatoes
- 2 Garlic Cloves
- 2 tbsp Fresh Parsley, reserve the stalks
- 1/4 tsp Red Pepper Flakes
- 1/4 cup White Wine
- Salt & Pepper to taste
Instructions
- Soak the mussels in salted water for 30 mins. Then remove any beards (the seaweed looking thing on the side of the mussel). Remove any barnacles or impurities from the outside of the mussel as well.
- Cut the calamari into rings about 1/2 inch thick. Chop up the tentacles as well.
- Peel and devein the shrimp.
- Smash the garlic with a knife keeping it mostly in tact.
- Remove the parsley leaves from the stalks. Keep the stalks for later. Mince the parsley and set aside.
- Bring a large pot of water to a boil.
- To a large sauté pan, add olive oil and calamari. Saute for a few mins and remove with a slotted spoon.
- Then to the same pan add shrimp and sauté for a couple of mins until they just start to turn pink. Remove with a slotted spoon.
- Add a little more olive oil to the same pan. Add the garlic, parsley stalks and red pepper flakes. Sauté until fragrant. Remove the parsley stalks. Deglaze the pan with white wine scraping all the bits from the bottom of the pan.
- Add in tomatoes and crush with a spoon or mashing tool. Season with salt and pepper and fresh parsley. Stir to combine and add in the calamari, cook on low medium for 15 mins.
- Salt the water and add your pasta to the boiling water. Cook according to the directions on the package.
- After 15 mins, add the shrimp and the mussels. Place the cover on and cook until the mussels have opened about 4-5 mins.
- Remove the mussels from the pan and add the pasta to the sauce. Stir to coat the pasta in the sauce.
- Add the mussels back in once the pasta is plated. Sprinkle with more fresh parsley if you like.
