Calamarata with Zucchini and Prawns

Calamarata with zucchini and prawns is a dish that combines the flavors of the sea with those of the garden, creating a delicious union. Here’s the recipe to prepare it:

Ingredients

• 320 g of calamarata pasta
• 200 g of fresh or frozen prawns
• 2 medium zucchinis
• 1 clove of garlic
• Extra virgin olive oil (to taste)
• Salt (to taste)
• Pepper (to taste)
• Chopped parsley (to taste)
• Dry white wine (to taste)
• 1 chili pepper (optional)

Preparation

1. Start by cleaning the prawns: remove the head, shell, and intestine. Set aside the cleaned prawns.
2. Wash the zucchinis and slice them into rounds or half-moons, depending on your preference.
3. Take a large pan, pour a drizzle of extra virgin olive oil and add the peeled garlic clove (and the chili pepper if you desire a spicy touch). Let it brown slightly.
4. Add the sliced zucchinis and let them cook over medium heat for about 5-7 minutes, until they become soft. Season with salt and pepper.
5. Meanwhile, bring a pot of salted water to a boil and cook the calamarata according to the package instructions to achieve an al dente texture.
6. While the zucchinis are cooking, add the prawns to the pan and let them sauté for a couple of minutes per side. Deglaze with a splash of white wine and let the alcohol evaporate.
7. Drain the pasta al dente and pour it into the pan with the zucchini and prawns, keeping some of the cooking water.
8. Toss the pasta and condiment together for a minute, adding a bit of the cooking water to keep it creamy.
9. Sprinkle with fresh chopped parsley before serving.

Serve this delicious dish hot, possibly accompanied by a glass of chilled white wine, to enhance the flavors of the sea and the vegetables.

Curiosities

Calamarata pasta takes its name from its shape similar to calamari rings and is ideal for holding the sauce and the pieces of prawns and zucchini. Choosing quality and fresh ingredients is essential to bring out the flavor of this dish.