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How To make Fresh Pasta with Tomatoes and Calamari

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3 cups Durum semolina
1 teaspoon Salt
2 Eggs

to 3 eggs
1 teaspoon Squid ink
1 tablespoon Olive oil
2 cups Heavy cream
1/2 cup Grated Parmesan cheese
1/2 cup Grated Romano cheese
Salt :

to taste Freshly-ground black pepper

to taste 4 Italian Roma tomatoes :

split, roasted,
-- and julienned 1/4 cup Chopped green onions
1 pound Fried calamari
Mix the semolina and salt together. On a large work surface, form a mound with the semolina and create a "well" in the center of the mound. In a small bowl, beat the eggs, squid ink and oil together until smooth. Pour this mixture into the well. Working from the inside of the well out, gradually work the semolina into the eggs, until all the flour is worked in. Wrap with plastic and allow to rest in the refrigerator for 30 to 40 minutes. Remove from the refrigerator and temper for 5 minutes. Flour a surface and turn the dough out onto it. Roll out the dough to 1/2 of an inch thick. Cut the dough out into thirds. Using a pasta machine, wide cutters, carefully work one piece of the pasta dough through the pasta machine. Lightly toss the cut pasta in flour to prevent from sticking. Pass the remaining pieces of pasta through the machine. Bring a pot of salt water to a boil. In a hot saute pan, add the cream. Over high heat, reduce the cream by half, about 5 minutes. Stir in the grated cheeses and season with salt and pepper. Continue to simmer the sauce until it coats the back of a spoon, about 2 to 3 minutes. Remove from the heat and set aside. Drop the pasta in the boiling water and cook for 3 minutes, or until the pasta is tender. Drain the pasta and turn into the cream sauce. Turn the pasta/cream mixture into a mixing bowl. Add the tomatoes, green onions, and fried calamari. Toss to incorporate all the ingredients. To assemble, divide the pasta between four bowls. Garnish with chopped parsley and grated cheese. This recipe yields 1 pound of pasta, or 4 main-dish servings.

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Pasta with calamari in tomato sauce

In this recipe, I will show you how to prepare the calamari in tomato sauce.
Cleaning the calamari takes some time, but it's doable. The flavour of this sauce is unique. Also, I used cicatelli, the homemade pasta made in the previous video.

The ingredients are:
- calamari 500 g
- cherry tomatoes 250 g
- white wine 50 ml
- garlic
- parsley

This is a seafood pasta recipe, you can view other first courses at the following link:

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0:00 Intro
0:10 Wash the calamari
0:19 Clean the calamari
1:07 Cut the calamari
1:17 Cut cherry tomatoes and the garlic
1:37 Let's start preparing the calamari in tomato sauce
1:58 Add the white wine
2:04 Add the cherry tomatoes
2:17 Boil the water for the pasta
2:22 Cut the parsley
2:32 Put the pasta in the calamari in tomato sauce
2:52 Enjoy the pasta with calamari in tomato sauce

#cooking #pasta #calamari #seafood #food

Seafood Pasta Recipe | Spaghetti, Mussels, Clams, Calamari, Shrimp

The ultimate Italian Seafood Pasta recipe! Spaghetti with clams, mussels, calamari, squid, shrimp and scampi— a seafood lover’s dream! #pastarecipes

This classic Italian pasta dish is called ‘Spaghetti allo Scoglio’ in Italian. It is popular year-round wherever and whenever fresh seafood can be found. It’s a rich and delicious special occasion dish which is often served on Christmas Eve when Italians don’t eat meat. Gordon Ramsay: move over! Italian Grandma Lulu is here.

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In this PIATTO™ video recipe, we present:

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Seafood Pasta Recipe | Spaghetti, Mussels, Clams, Calamari, Shrimp
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In this PIATTO™ video recipe, we'll watch an Italian Grandma cooking the classic seafood recipe from Italy: Spaghetti allo Scoglio! Learn how to make seafood pasta the authentic Italian way, served in restaurants and homes throughout Italy all year-round.

Sometimes called Seafood Marinara Pasta abroad, this is the definitive seafood pasta recipe! Rich in shellfish (mussels and clams) as well as squid, calamari and shrimp, this pescatarian recipe has it all. Grandma Lulu even adds something extra special she found at the grocery: mantis shrimp!

TIP: To save money or time, use pre-prepared shellfish meat and clam juice instead of buying the shellfish fresh in the shell. We think our Italian Grandma's recipe is the best —and think you'll agree— but feel free to adjust the quantities of seafood or leave something out if you prefer.

INGREDIENTS (SERVES 4-5)
Mussels - 500 g
Clams - 500 g
Scampi - 4
Shrimp - 250 g
Calamari - 2
Squid - 1
Mantis Shrimp - 4 (OPTIONAL)

Other ingredients:
Cherry tomatoes - 10, halved
Tomato puree - 2 tbsp
Parsley - handful
Fresh garlic - 5 cloves
Fresh red chili pepper - one
White Wine - 1/2 cup (such as Pinot Grigio)
spaghetti - 320 g
Olive Oil, Salt, Pepper - to taste

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TABLE OF CONTENTS
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0:00 - intro
0:16 - ingredients
0:29 - seafood prep
1:26 - cooking clams and mussels
2:40 - cooking calamari, squid and scampi
4:34 - sauce preparation
6:47 - finishing with pasta

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Make a Classic Marinara Sauce | Chef School

Many great Italian recipes start right here, with a flavourful and refined tomato sauce. Chef Mark McEwan shares his simple go-to recipe for a San Marzano tomato sauce that can be used in so many Italian dishes from a simple weeknight pasta to his master recipe for Spaghetti and Meatballs with Veal and Ricotta.

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calamari pasta with tomato sauce

Cook that squid like you never cook before, and making it as pasta recipe?? you have to watch and try this amazing recipe to satisfy your taste.

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Fettuccine Marinara (squid ink fresh pasta) with Chef Dona

The Marinara! the most consumed seafood pasta in the World! I'm about to show you from start to finish how to create a delicious bowl of fettuccine with marinara sauce.
This particular recipe doesn't have Napoli sauce in it but Cherry Tomatoes, which is what we call in bianco
Watch it through and let me know what do you think about it

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