Mafaldine Aux Calamars Et Crevettes Recipe

Boil water and cook pasta

Bring a large pot of water to a rolling boil. Add 2 tablespoons salt. Add mafaldine and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 240 ml (about 1 cup) of pasta cooking water, then drain pasta well and toss with 1 tablespoon olive oil to prevent sticking. Set aside.

Pat prawns and squid dry with paper towels. Season lightly with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Keep refrigerated until ready to cook.

Start the aromatics

In a large, wide sauté pan or skillet over medium heat, warm 3 tablespoons extra-virgin olive oil and 1 tablespoon butter until butter melts and foams. Add the thinly sliced garlic and diced shallot and cook, stirring, until fragrant and softened but not browned, about 2–3 minutes. Add 1 teaspoon chili flakes and cook 30 seconds more.

Deglaze and build flavor

Pour in 120 ml dry white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by half, about 2–3 minutes. Stir in 1 tablespoon tomato paste and cook 1 minute to mellow its acidity.

Add tomatoes and stock

Add 200 g halved cherry tomatoes and 150 ml fish or seafood stock. Simmer gently for 4–5 minutes until tomatoes begin to soften and the sauce slightly thickens.

Cook seafood

Increase heat to medium-high. Add the seasoned prawns and squid in a single layer, stirring after 1 minute so they cook evenly. Cook prawns until opaque and pink and squid until just firm — about 3–4 minutes total (do not overcook squid or it becomes rubbery). If liquid reduces too fast, add a splash of reserved pasta water.

Combine with pasta

Reduce heat to low. Add drained mafaldine to the pan along with 60–120 ml reserved pasta water (start with 60 ml) and 1 tablespoon lemon juice. Toss gently with tongs or two forks to coat the pasta with the sauce, adding more pasta water as needed to achieve a silky emulsion and to loosen the sauce. Taste and adjust seasoning with salt and pepper.

Finish and plate

Turn off heat and stir in 3 tablespoons chopped fresh parsley and optional 2 tablespoons chiffonaded basil. If using, stir in 30 g finely grated Parmesan or Pecorino off the heat for a slightly richer finish. Divide among 4 warmed plates and drizzle with a little extra-virgin olive oil if desired. Serve immediately with lemon wedges on the side.