The tasty recipe of the Calamarata pasta with seafood and asparagus of Chef Giuseppe Mancino is available in the à la carte menu of the Il Piccolo Principe Restaurant in Viareggio. We are waiting for you!
400g Calamarata pasta Leonessa, 200g Fresh squids, 200g clams, 200g italian mussels, 4 Fresh scampi (Norway lobster), 4 fresh shelled shrimps, 4 Asparagus cultivated, 1 tablespoon extra virgin olive oil, a smidge of chilli pepper, parsley.
In a pan, fry the garlic together with the chili and parsley, put the squids cut into cubes and after a little while, add the mussels and clams with the shell, cover with the lid and cook for about 5 minutes. Cook the pasta in abundant salty water, drain it and keep it aside by adding a little oil. When the seafood will be opened, put off the shell, add the pasta and put everything in the frying pan. Insert then the pasta into a glass container by adding the prawns, scampi and raw asparagus, add a half cup of the pasta cooking water, close the container hermetically and put it slowly in a pan containing water at 90 ° C and continuous cooking for about 7 minutes. The glass container will be opened directly on the table.
TO COMBINE A dish whose complex flavor is enclosed in a glass container … like the ideal wine combined, which owns its unmistakable stamp from the stones of a tuff mines, from some small villages of Avellino province. The “Greco di Tufo” is a very tasty white wine, usually dark yellow, with scents of yellow fruit, broom and so many minerals. It is a wine of important sapidity and good body, one of the symbol of the Campania region, extraordinarily matched to everything that the sea can give, especially crustaceans combined with lime and vegetables or even better with pasta.