Le Marche and Food
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Calamarata with Shrimp and Mussels

Calamarata with Shrimp and Mussels | Le Marche and Food | Scoop.it

Calamarata, so named because they resembles large calamari (squid) rings. When preparing today’s dish, remember to “Think Big!” Calamarata are a large pasta and everything included with it needs to be large, as well. So, the onions aren’t diced but chopped and rather large, at that.

Calamarata with Shrimp and Mussels Recipe

(Calamarata con Gamberetto e Cozze)


  • 1 lb calamarata pasta
  • 1 lb fresh mussels, beards removed and scrubbed
  • 1 lb large (21-25 count) shrimp, peeled and de-veined
  • 9 or 10 large plum tomatoes – divided
  • 3 tbsp olive oil
  • 0,5 tsp red pepper flakes, more of less to taste
  • 1 medium onion, roughly chopped
  • 2 cloves garlic, diced
  • splash of white wine
  • 3 tbsp fresh parsley, chopped, more for garnish
  • 1 tbsp fresh basil, chopped, more for garnish
  • 0,5 tbsp marjoram
  • 2 tbsp capers
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Le Marche and Food
Discover Le Marche rich cuisine, great traditional and tasty food in between the coast and the mountain. A cuisine made by excellent products GMO-free, mostly organic or from sustainable techniques, supplied daily by skilled farmers, fishermen and harvesters: from tender shrimp to Conero muscles and from the white truffles of Acqualagna to ascolana olives stuffed with meat or fish, one of the most popular of the ascolana-style fried dishes.
Curated by Mariano Pallottini