Be it Spaghetti con le Cozze, Spaghetti alle Vongole or Spaghetti con i Calamari, most of these dishes start with the same basic sauce: aglio e olio,
garlic and oil; and freshly chopped parsley is almost always sprinkled on top.Yet, each dish yields its own particular result. Add or omit tomatoes or peperoncino; vary the type of seafood, pasta, or tomatoes; or, as in the case Pasta Calamarata Napoletana, layer in several types of seafood to create a richer dish.In this primo piatto of mouthwatering proportions, the seafood gives name to the pasta and the pasta gives name to the dish.
This curious form (of pasta) takes its name from rings of calamari, which resemble its shape; the optimal condiment is definitely a fish based sauce: a stew of calamari or a sauce rich in seafood. De Cecco, Calamarata – 129
Decidedly Neapolitan, while the base of the dish, as the name says, must be calamari - the rings and calamarata – the pasta, one could add whatever one likes, and it would still be Pasta Calamarata Napoletana – più o meno!
The seafood - start with calamari and add what you like. Giuseppe used about 300 grams each of calamari rings, clams and shrimp.
500 grams cherry tomatoes. In Naples, pomodorini datterini are typically used. Indigenous to southern Italy, they are small, sweet tomatoes shaped like dates. Grape tomatoes may be a good substitute.
3 cloves of garlic
Extra virgin olive oil
500 grams Pasta Calamarata
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