Calamarata with Spicy Seafood Sauce
Our favorite recipe for this quirky and completely delicious pasta is a spicy blend of shrimp, calamari and spinach in a brothy tomato sauce.
- 2 1/2 cups tomato sauce (in the summer, we use our Fresh Heirloom Tomato Sauce, but you could use jarred)
- 1 fresh jalapeno, slit down the sides but left whole
- 2 teaspoons salt
- 1/2 pound of shrimp, cleaned and cut in half
- 1/2 pound of calamari, cleaned and cut into rings (be sure to leave the tentacles whole for dramatic effect!)
- 3 cups fresh spinach (frozen would be fine here too)
- 1/2 cup white wine
- 1 cup chicken stock, or water
- 1 package of Calamarata
In a saucepan, warm the tomato sauce over medium heat with the jalapeno and let simmer over low heat while you prepare everything else. When you're ready to assemble the final dish, fish out the jalapeno.
In a separate sauté pan, heat 1 tablespoon of olive oil over high heat. Once very hot, add the shrimp, cook for 1 1/2 minutes per side and add to the tomato sauce. Then add 1 tablespoon of olive oil to the same pan and sauté the calamari for 1 minute and add to the tomato sauce. Taste for seasoning and keep at a bare simmer.
In the same sauté pan over medium-high heat, deglaze the pan with the wine, scraping up the bits. Allow to reduce by half and then add the chicken stock. Bring to a boil and add the spinach, stirring until it is completely wilted.
Combine the tomato sauce and brothy spinach in the sauté pan. Cook the pasta in lots of salted water and toss the pasta with the sauce and serve immediately.