Neapolitan recipe: Pasta Calamarata

Apart from the stories and advices about beautiful Naples, I like to explore the new cuisine. So I would like to share with you some recipes which I knew from the native Neapolitans. Today it will be Pasta Calamarata with seafood. It’s so easy to cook and sauce is really fantastic!

Ingredients for 2 portions:

• Pasta Kalamarata: 200 gr.;
• Seafood mix: 400 gr. (calamars, shrimps, mussels, oysters);
• 1 onion;
• 6 cherry tomatoes, preferably Piccadilly;
• Half a glass of white wine;
• Parsley
• 1 slice 1/2 cm of chili pepper;
• Twist of lemon (optional);
• Salt (according to your taste);
• Black pepper (according to your taste);
• Olive oil.

Method:

1. Prepare the seafood. Wash mussels and oysters, heat some olive oil in the frying pan. Put mussels and oysters into the pan, cover it with the lid. When the shells open, put it away from the fire, remove mussels and oysters from the shells. You can leave just some of them inside as a decoration for our meal.
2. Clean the shrimps. Then put away shrimps, mussels and oysters away for a few time.
3. Clean the calamars and cut them into the small pieces.
4. Take the frying pan with deep bottom, put some olive oil and finely chopped onion and chili pepper. Let it fry on the slow fire until onion won’t become soft, then add the calamar pieces. In few minutes put the white wine inside.
5. Let’s add tomatoes into the pan, then salt the mix down, cover with the lid and remain to fry for 15 minutes on the slow fire.
6. Meanwhile our seafood products are waiting for us! Cut the shrimps into smaller parts. After above-mentioned 15 minutes, add the shrimps, mussels and oysters into the pan with our sauce. Fry everything for 1 minute and remove it from fire. Put some cut parsley and twist of lemon.
7. Cook the pasta. Some minutes before it will get Al Dente condition, put the pasta into the frying pan (with sauce), turn on the fire and cook for 2 minutes. If your mix seems too dry, put some warm water inside.
8. Tun off the fire and it’s time to eat! Optionally you can put some more pepper, twist of lemon or parsley.

Buon appetito!

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