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The special version of the calamarata!

The rich version of the calamarata

Taking advantage of a day across the Alps, in Italy, I had seized the opportunity to redo the supply of calamarata pasta.

Clearly, just at home, I wanted to present it on the table in a more version rich than usual; and then I added some nice prawns to the sauce.

Needless to say, it was much appreciated ...

As always, to simplify things I used the squid rings bought already cleaned, thus renouncing the tentacles, and also the prawns, raw, I took them already shelled and cleaned: every now and then I let myself be lazy!

In the photographic description of the preparation I have shown only the most important passages.
A more complete series of photos can be found in the description of the calamarata in my own way!

And now, starting as always from the ingredients, let's start cooking!

Ingredients for two persons:

calamarata pasta

g.

120

squid (rings, clean)

g.

150

medium, clean prawns

g.

60

Cherry tomatoes

g.

200

tomato concentrate

ts.

1

extra virgin olive oil

TS.

2

garlic cloves

pc.

2

parsley

QB

White wine

ml.

100

hot pepper (possibly fresh)

pc.

1

sale

q.s.

Preparation:

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Rinse the squid rings and the prawns.

Wash the tomatoes and cut them into wedges.

In a frying pan, brown the oil with the garlic cloves and the finely chopped chilli pepper (preferably fresh).

Apart from starting to heat up the water for the pasta.

As soon as the garlic has begun, without absolutely burning, to release its scent, add the calamari rings, raise the heat and cook them briefly.

Add the white wine and let it evaporate.

Then the tomatoes into wedges and a teaspoon of tomato paste.

Throw the pasta.

Cook the sauce over medium heat, stirring occasionally. If necessary, adjust salt.

Add a ladle of the cooking water to the sauce and raise the heat to start thickening the sauce.

Add the prawns and mix them with the rest of the sauce ...

... just before draining the pasta (which must be just al dente: it will continue to cook in a pan) with a slotted spoon and add it to the pan,

generously sprinkling minced parsley.

Sauté over high heat, stirring gently and adding more cooking water if the sauce dries too much.

As soon as the pasta is cooked to perfection serve it immediately decorating the dishes with a sprig of parsley.

Bon appetit!

ADVICES AND NOTES:

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