100% Italian organic durum wheat pasta.
Calamarata – Cooking time: 10 mins.
Pasta inspired by tradition.
Quality, like beauty lies in the small things.
NAES pasta is made in an artisan workshop that creates small amounts of pasta with high cure, lots of passion and devotion to details, taste and quality. It may be a small amount but it has huge value. Every single step in creation of NAES pasta, starting from preparation of dough to it’s manual packaging is held with attention and skill.
It is in the small details, that the excellency is hidden: a perfect texture, alluring aroma and the authentic taste of Italian wheat.
I recommend a recipe.
NAES Calamarata with seafood:
Ingredients:
400 g of NAES Calamarata
500 g of mixed seafood (mussels, clams, shrimp, squid, etc.), cleaned and shelled
400 g of peeled tomatoes, chopped
2 cloves of garlic, finely chopped
1 red chili pepper (optional, if you like it spicy)
1/2 cup of dry white wine
1/2 cup of fish broth or cooking water from the seafood
Fresh parsley, chopped
Extra virgin olive oil
Salt and black pepper to taste
Instructions:
Prepare the seafood:
Ensure the seafood is properly cleaned and shelled. If necessary, rinse them under running water to remove any sand or impurities.
Cook the pasta:
Bring a pot of salted water to a boil and cook the NAES Calamarata according to the instructions on the package. Cook it al dente, as it will finish cooking in the sauce with the seafood.
Prepare the sauce:
In a large pan, heat a drizzle of extra virgin olive oil over medium heat. Add the chopped garlic and red chili pepper (if using) and sauté for a few minutes until the garlic starts to turn golden.
Cook the seafood:
Add the seafood to the pan with the garlic and chili pepper. Cook for a few minutes, stirring occasionally, until the seafood starts to release its juices.
Deglaze with white wine:
Pour the dry white wine into the pan and let the alcohol evaporate over medium-high heat. This will impart a delicious flavor to the seafood.
Add the tomatoes and broth:
Add the chopped peeled tomatoes and the fish broth or seafood cooking water to the pan with the seafood. Mix well and bring the sauce to a boil. Let it cook over medium-low heat for a few minutes to slightly thicken the sauce.
Season and blend:
Adjust salt and black pepper to your taste. If necessary, add a pinch of salt, but be cautious as the seafood already has a naturally salty flavor.
Add some chopped fresh parsley to give a touch of freshness to the sauce.
Combine the pasta:
Drain the pasta al dente and transfer it to the pan with the seafood sauce. Mix well to coat the pasta with the delicious sauce.
Serving:
Plate the NAES Calamarata with seafood on individual plates.
Garnish with some chopped fresh parsley and a drizzle of extra virgin olive oil to finish the dish.
Serve immediately and enjoy this rich seafood pasta with a Mediterranean flavor!
