In: All Recipes recipes27 August 2011
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Calamarata is a typical Neapolitan first course. The name originates from the pasta shape, similar to squid rings (in Italian, squid is calamaro), usually served, precisely, with a squid and tomato sauce (but there is tons of variants, for instance with seefood).
Today I’m quite overwhelmed by emotion, and some fear too… So I’ll come to the point and say thank you for being with me during these 9 months, sharing my little daily joys! I am now setting out on the most important journey, which will lead me to meet my little Elisa!
But I wanted to post one last recipe as long as I still have the tummy… So here it is, read you at next recipe 😉

Ingredients for 4 servings:
300 g of calamarata pasta
600 g of squids
300 g of cherry tomatoes
1 clove of garlic
1 order Propranolol online hot pepper
1/2 glass of white wine
buy Lithium online parsley
evo oil

Preparation Time: 20 min.
Cooking Time: 20 min.
Total Time: 40 min.

How to make Calamarata

Clean the squids: remove head, innards, beak, cartilage and skin, and rinse thoroughly under fresh running water. Then cut them into rings, similar to the calamarata pasta rings.

Asacol online

Fry garlic, hot pepper and some parsley in a large pan, add the squids and cook for 5 minutes.

Stir in the wine, and let simmer until reduced, thenn add the tomatoes.

Season to taste, and keep cooking for a dozen minutes.

Meanwhile, cook the pasta pasta (see the guide) in a large pot of boiling salted water, at a rolling boil, following the cooking time reported on the package. Drain it quite “al dente” (still a bit firm, not mushy), and stir it into the sauce. Add some chopped parsley.

Cook on a high heat for a couple of minutes, stirring to make it season with the sauce.

Garnish with some additional chopped parsley, and serve.

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