Shrimp and calamari pasta

It's October and Halloween is just around the corner, but since you can find recipes with pumpkin almost everywhere, we throw ourselves into what, as Italians, we do best: pasta.

Today we learn how to make shrimp and calamari pasta, the Ruffoni way.

Servings: 2

Keywords: Pasta, Seafood pasta, Shrimps

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins

Ingredients

  • 1 Chef Pan
  • 1 Stockpot or soup pot
  • 1 small bunch of parsley (stems and leaves separated)
  • 1 garlic clove
  • 1 small chilli
  • 1 anchovy
  • 10 cherry tomatoes
  • 160 gr squid ink spaghetti or calamarata
  • 6 large shrimps
  • 6 calamari (tubes and tentacles)
  • 1 cup dry white wine
  • EVO oil
  • Black pepper
  • Salt
  • Instructions

    1. Start by boiling water for pasta – we choose to use our Ruffoni Symphonia Prima Soup Pot which, given its size (3.5 qt), is perfect for two people – then prep all the ingredients: finely chop the parsley stems, garlic, anchovy and de-seeded chilli. Separately, chop the parsley leaves, halve the cherry tomatoes, peel and devein the shrimp and slice calamari tubes into thin rings.
    1. In a Chef Pan (we choose the Symphonia Prima one) add EVO oil, turn on low flame, add parsley stems, garlic, anchovy and chilli. Thanks to temperature control, all the ingredients will gently sizzle for a couple of minutes releasing their aromas, without browning or becoming bitter.
    1. Depending on how long your pasta takes to cook, around now is when you want to add it to the salted boiling water – we'll be done with the sauce in about 6 minutes!
    1. Add the calamari to the Chef Pan, toss, turn up the flame to medium and season with salt and pepper.
    1. After about 2 minutes, your calamari will have curled up and gotten a bit of color: it’s time to add tomatoes, cook for 1 minute, and then add parsley leaves and wine.
    1. When the alcohol has mostly evaporated (it should take about one minute), add shrimps and cook them for one minute on each side.
    1. Drain the pasta when it’s well al dente (2 min before what the package says, that’s the Italian golden rule!), add it to the sauce, and finish it in the Chef Pan, adding a bit of pasta water if needed.
    1. Enjoy with a glass of white wine, and remember: scarpetta is a moral duty! ;)