The flavour of mussels, fragrant fresh parsley and pasta that catches every drop of sauce: calamarata pasta with mussels is a seafood dish to bring to the table for a family lunch or a dinner to share.
For this recipe, we’ve chosen iPescaOri mussels, paired with garlic, extra virgin olive oil and a grinding of black pepper. An optional splash of white wine completes a simple sauce that lets the seafood flavour shine.
Servings: 4 people
Total time: approximately 20 minutes, excluding any preliminary steps indicated on the packaging
Difficulty: easy
Ingredients
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320 g calamarata pasta
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1 kg iPescaOri mussels
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1 garlic clove
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Extra virgin olive oil, as needed
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Fresh parsley, to taste
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Black pepper, to taste
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Salt for the pasta water
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A splash of white wine, optional
How to make calamarata pasta with mussels
1. Cook the calamarata
Bring a large pot of salted water to the boil and cook the calamarata according to the timings on the packaging. Meanwhile, prepare the sauce so that everything is ready when the pasta is al dente.
2. Prepare the base for the sauce
Heat a drizzle of extra virgin olive oil in a large frying pan and add the garlic clove. Let it gently infuse the oil, taking care not to burn it.
3. Cook the mussels
Prepare the mussels following the instructions on the packaging, then add them to the pan with a grinding of black pepper and some of the chopped parsley. If desired, add a splash of white wine and let it evaporate before covering. Put the lid on and cook until the mussels open, following the cooking method and times indicated on the packaging.
4. Toss the pasta with the sauce
Reserve some of the pasta cooking water and drain the calamarata al dente. Transfer it to the pan with the mussels and toss for 1–2 minutes. If needed, add a little pasta cooking water at a time, stirring to distribute the sauce inside the pasta rings as well.
5. Finish and serve
Divide the calamarata between plates and finish with the remaining fresh parsley and a grinding of black pepper. Serve immediately while hot.
A cooking tip
To make it easier to mix the pasta with the sauce, you can remove some of the mussels from their shells, leaving the rest in their shells to finish the plates. Taste the sauce before adding any salt: the liquid released by the mussels already adds flavour to the calamarata.
The product for this recipe
iPescaOri mussels
Carefully selected, these mussels bring the flavour of the sea to your table and are the starting point for this seafood pasta dish. Prepare them following the instructions on the packaging and pair them with calamarata, garlic and fresh parsley.
