Mains
Calamarata with seafood
Quick Sicilian pasta with tomatoes, garlic and chilli – ready in 30 minutes, straight from the freezer.
- Time
- 30 min
- Servings
Ingredients
- 500 g calamarata (wide pasta rings)
- 450 g frozen seafood mix (squid, octopus, prawns)
- 400 g cherry tomatoes (or 1 can chopped tomatoes)
- 3 garlic cloves
- 4 tbsp olive oil
- 1 small glass white wine
- ½ tsp chilli flakes
- 1 bunch parsley, chopped
- 1 organic lemon, zest only
- 2 tbsp coarse salt for the pasta water
Method
Thaw 10 min
Put the seafood in a sieve and thaw under cold running water, tossing now and then. Meanwhile bring a large pot of water to the boil.
Cook the pasta 10 min
Salt the water, add the calamarata and cook for 10 minutes – 2 minutes less than the packet says.
Sauce 5 min
Meanwhile slice the garlic and sweat it with the chilli flakes in 2 tbsp olive oil for 1 minute. Add the halved tomatoes and fry for 3 minutes. Deglaze with the white wine and reduce for 2 minutes.
Sear the seafood 3 min
Pat the seafood very dry. Heat the remaining olive oil in a second pan until very hot and sear the seafood for 2–3 minutes, in two batches if needed. Don't salt.
Combine 2 min
Drain the pasta, keeping 1 cup of the cooking water. Toss the pasta in the sauce with a little of the water until glossy. Fold in the seafood and finish with parsley and lemon zest.
Original recipe by cleebration.