Calamarata with salmon and potatoes

Calamarata with salmon and potatoes is a refined and tasty dish that combines the freshness of fish with the soft texture of potatoes, all mixed with pasta, usually the calamarata type, which resemble calamari rings in shape. Here’s how to prepare this delicious dish.

Ingredients

• 320 g of calamarata pasta
• 200 g of fresh salmon
• 2 medium potatoes
• 1 clove of garlic
• Fresh parsley to taste
• Salt to taste
• Pepper to taste
• Extra virgin olive oil
• Dry white wine to taste
• Fish stock (optional)

Preparation

1. Start by bringing a large pot of salted water to a boil for the pasta.
2. Peel the potatoes and cut them into rather small cubes, so they can cook quickly and evenly.
3. In a large frying pan, heat a drizzle of extra virgin olive oil and add the crushed garlic clove. Let it brown and then remove the garlic.
4. Add the potato cubes to the pan and let them brown slightly, then add a bit of fish stock or water to help them cook without drying out too much.
5. In the meantime, cut the salmon into cubes and set it aside.
6. When the potatoes are almost cooked, add the salmon to the pan. Cook for a few minutes, then deglaze with a splash of white wine. Let the alcohol evaporate and continue cooking until the salmon is well cooked, taking care not to dry out the sauce too much.
7. Cook the calamarata in the boiling water following the package instructions to achieve al dente pasta.
8. Drain the pasta and transfer it to the pan with the salmon and potato sauce. Toss the pasta over the heat to mix the ingredients well.
9. Season with salt and pepper, and if you like, add some chopped fresh parsley to give a fresh flavor to the dish.

Mix well and serve hot. If you wish, you can also grate a bit of lemon zest for an additional touch of aroma.

Curiosity

Calamarata pasta owes its name to the shape that resembles calamari rings. It is particularly popular in Campania, and it pairs perfectly with fish or seafood sauces.

Enjoy your meal!