The Ultimate Guide to Pasta

The Ultimate Guide to Pasta

The calamarata pasta with bottarga, zucchini and calamari can be an inviting and delightful pasta dish. Simple and fast recipe to get ready, the effect is very tasty and well suited for any occasion. The delicate flavors of zucchini and calamari are enlivened by the occurrence of tuna bottarga, a perfect dish for a late summer dinner with friends!

The calamarata pasta with tuna bottarga, zucchini and calamari is a tasty primo, in which an already particular and inviting dry pasta format, the calamarata, is further increased by a very tasty condiment.

The delicate flavor of zucchini and calamari, freshly sautéed in oil and garlic, is enlivened by lemon zest and the occurrence of a decidedly character ingredient: the tuna bottarga. Less costly than mullet, and flavorful and tasty. This sort of bottarga is traditional specifically in Sicily and in the south of Sardinia, famous amongst others is the bottarga of Carloforte.

A tip for your purchase: a fresh squid will need to have a lively eye and a rather obvious reddish color. If they’re not fresh they have a tendency to turn yellow and really should, therefore, be avoided. The calamari isn’t just a Mediterranean mollusk, but also very tasty and versatile. We find the squid as an ingredient in many recipes: stuffed calamari, squid ziti or calamari with potatoes and chard are simply a few examples.

This dish will transport you to the Italian seaside. If you’ve never cooked with mussels or calamari, don’t fear – they’re incredibly easy to work with and you’ll feel like a pro!

Cook time: 30 min
Total time: 40 min
Serves: 4
Calamari – 3/4 lb, sliced into rings (It’s ok to get the tentacles too)
Mussels – 1 lb, cleaned and debearded
Garlic – 2 cloves, minced
Shallots – 1/2 bulb, diced
Parsley – 1/4 bunch, chopped
Linguine – 1/2 lb
Cooking oil – 2 Tbsp
Anchovy paste (opt) – 1 1/2 tsp (Can find in tubes)
Capers – 1 Tbsp
Diced tomatoes – 1 can, drained of liquid
White wine – 2 Tbsp (Use a dry white like a pinot grigio or a sauvignon blanc)
Lemon – 1/2, juice of