Italian cuisine, Mexican cuisine and Fusion are my passion, Experimenting with new combinations is a lot of fun for me.
Calamarata with cream of asparagus, clams and cherry tomatoes
Preparing the ingredients (for 4 persons)
Calamarata 14 oz (400 g) ; Asparagus 14 oz (400 g); Clams: 18 oz (500 g),Cherry tomatoes (6 pieces), Two cloves of garlic; Extra-virgin olive oil; White vine, Salt; Pepper.
Note: in place of calamarata you can also use mezze maniche (half-sleeves) or paccheri.
Introduction and first steps
The best time to prepare this recipe with fresh asparagus is from March to the end of May, at this time, asparagus is tender and tasty.
The first step is to wash the asparagus, preferably with baking soda, then remove the stem part, which is the hardest part of the vegetable.
They should then be placed in boiling water for 10 minutes. Once drained, remove the tips, which will be used later, and cut the remaining part into chunks. The asparagus chunks will be whipped to make cream together with two tablespoons of oil, salt and pepper.
From ingredients to condiment
Brown a clove of garlic with some extra-virgin oil in a frying pan, in which we will then season the calamarata. This is the right moment to add the clams and white wine and cook them placing the lid on the pan.
After a few minutes all the clams will be open.
A sauce will form in the pan, which will have to be kept aside once the clams have been drained.
Now cook the pasta in boiling water, salted as needed, for the time indicated on the packet (time varies from manufacturer to manufacturer).
In the same frying pan used to cook the clams pour half a tablespoon of extra virgin olive oil and a clove of garlic, once the oil is hot, add the cherry tomatoes and cook them until they wilt slightly.
Finally, it is time to see the fruit of our effort!
Taste the pasta which should still be firm under your teeth, drain it and add it to the cherry tomatoes immediately after the asparagus cream. Add the clams, previously prepared, and immediately after the clam sauce and whisk gently.
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