Calamarata 4 stagioni
Calamarata 4 stagione with baby squid, clams and mozzarella di bufala dop
400g Calamarata 4 stagioni 600 g baby squid, cleaned and cut into rings, tentacles left whole 800 g clams in shells, rinsed to remove any dirt 2 cloves of garlic 6 tablespoons extra virgin olive oil salt to taste 300 g mozzarella di bufala dop ( frozen over night and then grated 10 minutes before needed) chopped fresh Italian parsley
Cook the pasta in boiling salted water, this should take a bout 14 minutes. While the pasta is cooking, heat 3 tablespoons of oil and garlic in a saucepan. Remove the garlic, add the clams and steam open. Add salt to taste. In another saucepan, heat 3 tablespoons of olive oil and garlic. Remove the garlic, add the baby squid and saute for 2 to 3 minutes. Add salt to taste. Do not overcook, or they will become tough. When the pasta is cooked, drain conserving a little of the water it was cooked in to the side. Add the pasta to the clams and toss. Then add the sauteed baby squid, chopped parsley, and if needed, a little of the water so the pasta doesn’t become too dry. In fact, this will produce a creamy sauce. Add the grated mozzerella di bufala.and continue to toss, toss, toss.
a cura di andiamotrips