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Restaurants›Fiorino, Italian Street Food Lonsdale Quay›Calamarata Ai Gamberi Recipe

Calamarata Ai Gamberi Recipe

Name: Fiorino, Italian Street Food Lonsdale Quays Calamarata Ai Gamberi Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g calamarata pasta (or large ring-shaped pasta); 2 tbs salt (for pasta water); 1 tbs olive oil (for tossing pasta); 400 g Argentinian red prawns (peeled, deveined, tails optional); 1 tsp salt; 1 tsp black pepper (freshly ground); 6 cloves garlic cloves (thinly sliced); 1 medium shallot (finely minced); 1 whole lemon (zest and juice); 60 g unsalted butter; 1 tbs olive oil; 400 g crushed tomatoes (passata or canned crushed); 1 tbs tomato paste; 60 ml white wine (dry); 0.5 tsp chili flakes; 0.5 tsp sugar (to balance acidity); 150 g baby spinach (washed, stems trimmed); 50 g watercress (washed); 2 tbs fresh parsley (finely chopped); 1 tbs extra virgin olive oil (finishing); 0.5 tsp salt (to finish); 0.25 tsp freshly ground black pepper (to finish)

Inspired by Fiorino, Italian Street Food Lonsdale Quay

Time45m

Serves4

Calamarata noodle, argentinian red prawns, tomato garlic butter sauce, spinach, watercress

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Ingredients

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Pasta

14 1/8 oz (400 g) calamarata pasta (or large ring-shaped pasta)

2 tbs salt (for pasta water)

1 tbs olive oil (for tossing pasta)

Prawns & Aromatics

14 1/8 oz (400 g) Argentinian red prawns (peeled, deveined, tails optional)

1 tsp Celtic sea salt

1 tsp black pepper (freshly ground)

6 cloves garlic cloves (thinly sliced)

1 medium shallot (finely minced)

1 whole lemon (zest and juice)

Tomato Garlic Butter Sauce

2 1/8 oz (60 g) Unsalted butter

1 tbs olive oil

14 1/8 oz (400 g) crushed tomatoes (passata or canned crushed)

1 tbs tomato paste

1/4 cup (60 ml) white wine (dry)

1/2 tsp Chili Flakes

1/2 tsp sugar (to balance acidity)

Greens & Finishing

5.29 oz (150 g) baby spinach (washed, stems trimmed)

1 3/4 oz (50 g) watercress (washed)

2 tbs fresh parsley (finely chopped)

1 tbs extra virgin olive oil (finishing)

1/2 tsp salt (to finish)

1/4 tsp freshly ground black pepper (to finish)

Method

Pasta

Bring a large pot of water to a rolling boil. Add 2 tablespoons salt. Add the calamarata pasta and cook until al dente according to package instructions (usually 9–12 minutes), stirring occasionally to prevent sticking.

Reserve 250 ml of the pasta cooking water, then drain the pasta, leaving it slightly wet. Toss with 1 tablespoon olive oil to prevent sticking and set aside.

Prawns & Aromatics

Pat the prawns dry with paper towels. Season lightly with 1 teaspoon salt, 1 teaspoon black pepper, and the zest of 1 lemon. Set aside.

In a large wide skillet over medium-high heat, add 1 tablespoon olive oil. When shimmering, add the prawns in a single layer and sear 1–1½ minutes per side until opaque and just cooked through. Remove prawns to a plate and cover loosely with foil. Do not overcook — they will finish in the sauce.

Tomato Garlic Butter Sauce

Reduce heat to medium. In the same skillet, add 60 g unsalted butter and 1 tablespoon olive oil. When the butter has melted, add the minced shallot and sauté 2–3 minutes until soft and translucent.

Add the thinly sliced garlic and chili flakes; sauté for about 30–45 seconds until fragrant, taking care not to brown the garlic.

Deglaze the pan with 60 ml dry white wine, scraping up any browned bits from the bottom. Let the wine reduce by half (about 1–2 minutes).

Stir in 400 g crushed tomatoes (or passata) and 1 tablespoon tomato paste. Bring to a gentle simmer and cook 6–8 minutes to meld flavors. If the sauce tastes too acidic, add 1/2 teaspoon sugar and stir in.

Taste and adjust seasoning with salt and pepper. Add a squeeze of lemon juice from the zested lemon (about 1 tablespoon) to brighten the sauce.

Combine Pasta, Prawns & Greens

Add the drained calamarata to the sauce skillet along with 100–150 ml of the reserved pasta water. Toss gently over medium heat for 1–2 minutes, allowing the pasta to absorb sauce. Add more pasta water as needed to achieve a glossy, lightly saucy coating that clings to the pasta.

Stir in the baby spinach and watercress in batches, allowing them to wilt down (about 1–2 minutes).

Return the seared prawns to the pan and gently toss to combine and reheat for 1 minute. Add 2 tablespoons chopped fresh parsley and 1 tablespoon extra virgin olive oil. Taste and adjust salt and pepper (use the 1/2 teaspoon salt and 1/4 teaspoon pepper as needed).

Finish & Serve

Transfer the Calamarata ai Gamberi to warmed serving bowls. Finish with a light drizzle of extra virgin olive oil, an additional sprinkling of chopped parsley, and a few leaves of fresh watercress for brightness.

Serve immediately with lemon wedges on the side for additional acidity if desired.