The CALAMARATA WITH CLAMS AND ZUCCHINI is a fresh and fragrant first course that combines the flavor of the sea with the delicacy of seasonal vegetables. The pasta, with its ring shape reminiscent of squid, holds the sauce perfectly creating a harmonious balance between creaminess and lightness.
The clams release their savory, iodine-rich liquid, which becomes the natural base of the sauce, while the zucchini add a sweet and velvety note. The result is an elegant yet simple dish, ideal for a summer lunch or a special Mediterranean-flavored dinner. It’s a dish that adapts to all occasions, from more informal ones like a family or friends’ dinner to more formal events such as holiday lunches or dinners.
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 11 oz calamarata pasta
- 1.1 lb fresh clams (vongole veraci)
- 2 zucchini (medium)
- 1 cup cherry tomatoes
- 1 clove garlic
- to taste extra virgin olive oil
- Half glass white wine
- to taste salt
- to taste parsley
- 1 chili pepper (optional)
Steps
To prepare the CALAMARATA WITH CLAMS AND ZUCCHINI, first put the clams in cold salted water for 30 minutes. After that time, rinse the clams thoroughly to remove the sand they have released. Drain them well.
In a pan add the olive oil, the clove of garlic and the chili pepper, turn on the heat and sauté for 30 seconds. Remove the garlic and add the zucchini cut into cubes and the cherry tomatoes, seeded and quartered.
Let cook for 3-4 minutes, then increase the heat, add the white wine and let it evaporate completely. Add the clams and wait for them all to open.
Once they have opened you can decide to remove the shells from some of them to reduce the number of shells served on the plate. Cook the pasta in salted boiling water.
Drain the pasta 3 minutes before the end of cooking (reserving some cooking water) and add it to the pan.
Toss in the pan until the pasta is cooked, adding, if needed, a little of the pasta cooking water and a drizzle of extra virgin olive oil at the end to form a silky sauce.
Finish the CALAMARATA WITH CLAMS AND ZUCCHINI with chopped parsley.
