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Best Easy Calamarata ai Frutti di Mare Recipe

Name: Best Easy Calamarata ai Frutti di Mare Recipe
Total time: 45 min
Yield: 380 g
Ingredients: calamarata pasta 12 oz; squid, cleaned and sliced into rings 8 oz; mussels, scrubbed and debearded 12 oz; clams, scrubbed 8 oz; large shrimp, peeled and deveined 8 oz; cherry tomatoes, halved 1 cup; dry white wine 1 cup; fresh parsley, chopped 0.25 cup; olive oil 4 tbsp; garlic cloves, thinly sliced 3 pieces; red pepper flakes 0.5 tsp; kosher salt 1 tsp; black pepper 0.5 tsp

Ring-shaped pasta with a medley of fresh seafood in tomato sauce from coastal Italy. This high protein mediterranean dish is fresh, festive, and perfect for a family celebration dinner.

Cook 45 min Difficulty NORMAL 540 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

calamarata pasta 12 oz
squid, cleaned and sliced into rings 8 oz
mussels, scrubbed and debearded 12 oz
clams, scrubbed 8 oz
large shrimp, peeled and deveined 8 oz
cherry tomatoes, halved 1 cup
dry white wine 1 cup
fresh parsley, chopped 0.25 cup

Seasonings/Sauce

olive oil 4 tbsp
garlic cloves, thinly sliced 3 pieces
red pepper flakes 0.5 tsp
kosher salt 1 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 72 g 53%

Protein 32 g 24%

Fat 11 g 23%

Serving size 380g

Cooking steps

1

Bring a large pot of salted water to a boil. Cook calamarata pasta until just shy of al dente according to package instructions, about 10-11 minutes. Reserve 1/2 cup pasta water and drain.
2

Meanwhile, heat 3 tbsp olive oil in a wide skillet over medium heat. Add garlic and red pepper flakes, sauté until fragrant but not browned, about 1 minute.
3

Add squid rings, toss for 1 minute over medium-high heat until just opaque, then add cherry tomatoes, stirring to soften slightly.
4

Pour in white wine, increase heat to high, and add mussels and clams. Cover skillet and steam 3–4 minutes until shells just open. Remove and set aside any unopened shells.
5

Add shrimp to the pan, season with salt and black pepper, and cook for 2–3 minutes just until pink. Return pasta to the skillet, add reserved pasta water, and toss all seafood gently with pasta over medium heat, allowing flavors to blend for 1–2 minutes.
6

Finish with fresh parsley and the remaining olive oil. Toss gently and serve immediately, ensuring each plate has a mix of pasta and seafood.

Personalized Q&A

Q. What's the key ingredient in this Calamarata ai Frutti di Mare recipe?

The defining ingredient is calamarata pasta, named for its resemblance to calamari rings, paired with a medley of fresh seafood—squid, mussels, clams, and shrimp. Together, they create the dish's signature chewy texture and vibrant ocean flavor, complemented by a light tomato and wine sauce.

Q. What's the most important cooking step for achieving perfect seafood texture?

For tender seafood, it's crucial to add each type at the right moment: briefly sauté squid before steaming shellfish in wine, and add shrimp last to avoid overcooking. Careful timing—cooking shrimp only until just pink, and removing any unopened clams or mussels—ensures every seafood is juicy and tender.

Q. How can I prevent the pasta from becoming soggy or the seafood from being overcooked?

Drain the pasta when it's still just shy of al dente, since it will finish in the sauce. Gently toss the seafood with pasta only at the end and heat for just 1–2 minutes, so both seafood and pasta maintain their ideal textures. Avoid boiling after combining all the components.

Q. What is the nutritional breakdown per serving?

Each 380g serving of this recipe provides approximately 540 kcal, with 72g carbs (53% of calories), 32g protein (24%), and 11g fat (23%). The meal is high in protein with a substantial amount of complex carbohydrates and moderate healthy fats, fitting for a balanced Mediterranean diet.

Best Easy Calamarata ai Frutti di Mare Recipe

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