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Pasta

Calamarata Pasta with Clams

Calamarata Pasta with Clams is a quick, flavorful seafood pasta, perfect for a light lunch or dinner with the family or when you have guests.
Recipe Calamarata Pasta with Clams
  • Difficulty Easy
  • Preparation 40 minutes
  • Servings for 4 people

Calamarata Pasta with Clams is part of our repertoire of foolproof Quick Seafood Pasta Dishes (calamarata is a wide, ring-shaped pasta that looks like sliced squid): the recipe is so simple and fast that it is perfect even for beginner cooks, letting them serve a dish with a refined flavor without going crazy over a thousand difficult steps.

What’s more, the flavor of Pasta with Clams pleases just about everyone, even those who are not big seafood lovers, because it is delicate and right for any occasion. To make Calamarata with Clams and Cherry Tomatoes, the only part that might make you a little unsure is purging the clams of their sand. But don’t worry: in our tips you will find two foolproof tricks for a clean, sand-free sauce. And for more advice on the subject, don’t miss our guide on How to Clean Clams.

If you are looking for more Quick Pasta Dishes to get the family’s many weekday meals on the table in a flash, browse our collection of the Best Recipes for Pasta Ready in 10 Minutes. If instead you want to tempt your guests with tasty Clam Recipes, try making a flavorful Clam Sauté, a Pasta with Clams and Tomato Sauce or elegant Squid Ink Chitarrine with Shrimp and Clams.

Now let’s head to the kitchen and tie on our aprons: today we’re making a tasty Calamarata Pasta with Clams together.

Ingredients for 4 people

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Method

  1. To make Calamarata Pasta with Clams, start by soaking the clams in salted water for at least an hour so they purge their sand, then open them in a skillet with a sprig of parsley, covered with the lid.
    Calamarata Pasta with Clams, step 1
  2. Once they have opened, strain the liquid they released and set the clams aside. Bring the water for the pasta to a boil, and meanwhile, in a large skillet, gently sauté the chili pepper and the garlic clove. When they are nicely browned, add the cherry tomatoes cut into quarters, season with salt and pepper and let cook for about ten minutes.
    Calamarata Pasta with Clams, step 2
  3. After this time, remove the garlic and add the clam liquid and the clams to the skillet. Drain the pasta al dente straight into the skillet and finish cooking it there, tossing it and adding a few ladlefuls of the pasta cooking water so it cooks a little like a risotto. Your Calamarata Pasta with Clams is ready to serve, garnished with chopped fresh parsley. Finally, remember to download our App with exclusive content and fewer ads!
    Calamarata pasta with clams, a seafood first course

Variations and Alternatives

A tasty variation on the recipe is to make Calamarata Pasta with Clams without tomatoes (perhaps deglazing the clams with half a glass of white wine) and to finish the dish with flavorful Confit Cherry Tomatoes. Give it a try: you’ll be pleasantly surprised.

Tips

To purge the clams effectively, soak them in salted water but inside a colander: this way they won’t pick the sand back up from the bottom of the bowl. To speed up the process, you can also put them in the freezer (still soaking) for about 5-10 minutes.

Storage

Calamarata Pasta with Clams keeps in the fridge, in an airtight container, for 1 day. When you are ready to eat it, reheat it in a skillet with a drizzle of extra virgin olive oil.

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