Calamarata 4 stagione with baby squid, clams and mozzarella di bufala dop

Ingredients for 4 people

  • 400g Calamarata 4 stagioni
  • 600 g baby squid
  • cleaned and cut into rings
  • tentacles left whole
  • 800 g clams in shells
  • rinsed to remove any dirt
  • 2 cloves of garlic
  • 6 tablespoons extra virgin olive oil
  • salt to taste
  • 300 g mozzarella di bufala dop ( frozen over night and then grated 10 minutes before needed)
  • chopped fresh Italian parsley


Cook the pasta in boiling salted water, this should take a bout 14 minutes. While the pasta is cooking, heat 3 tablespoons of oil and garlic in a saucepan. Remove the garlic, add the clams and steam open. Add salt to taste. In another saucepan, heat 3 tablespoons of olive oil and garlic. Remove the garlic, add the baby squid and saute for 2 to 3 minutes. Add salt to taste. Do not overcook, or they will become tough. When the pasta is cooked, drain conserving a little of the water it was cooked in to the side. Add the pasta to the clams and toss. Then add the sauteed baby squid, chopped parsley, and if needed, a little of the water so the pasta doesn’t become too dry. In fact, this will produce a creamy sauce. Add the grated mozzerella di bufala.and continue to toss, toss, toss.
a cura di andiamotrips

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