Calamarata with seafood Quick and easy recipe

Calamarata with seafood: also known as “allo scoglio”. It is a perfect dish for Sunday lunch. I love seafood, especially lupins, but a mix with clams and prawns has an even more complete and inviting flavor. Try it!

Ingredients for 4 people

• 400 gr of pasta (I used the "calamarata")
• 1/2 kg clams and lupins
• 300 gr of prawns
• 5 cherry tomatoes
• 1 salted anchovy
• extra virgin olive oil
• chili pepper

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How to make Calamarata with seafood

Wash the seafood and let the clams and lupins drain in fresh water until preparation, remove any shellfish with broken shells

Put the water to boil and cook the pasta. In a large pan, cover the bottom with oil and add the anchovy and the garlic clove, then the cherry tomatoes cut in half and then the clams with the lupins, a drop of wine and let it evaporate .... cover with the lid and then about a minute the fruits will all be open, lastly add the prawns and cook them for another minute, turn off the heat and cover.

Drain the pasta one minute before the cooking time indicated on the package, and pour it into the pan with the seafood, turn and add the parsley off the heat.

Serve and serve. Enjoy your meal!

WINE PAIRING: Cilento Bianco Doc (Campania area of ​​origin) province of Salerno. Alcoholic degree 11 °

for the wine pairing I consulted the site: www.bodegasdevino.org