Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Orecchiette con ragù bianco di cozze e calamari

Orecchiette with White Mussel and Calamari Ragù

Name: Orecchiette with White Mussel and Calamari Ragù
Ingredients: 1.1 pounds orecchiette (500 grams); 2.2 pounds mussels (1 kg); 1.1 pounds calamari (500 grams); 2 zucchini; 4 large, firm tomatoes; Lemon; Garlic; Olive oil; Fresh parsley

Nico Acquaviva @cook_nicoacquaviva

Martina Franca

I had the great honor of hosting a live cooking event at my home, and I wanted to showcase a dish featuring the typical products of my region... Puglia. Thank you to COOKPAD for the opportunity, and special thanks to Letizia and Carlotta for traveling across Italy to make this event happen.

Nico Acquaviva @cook_nicoacquaviva

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Ingredients

1.1 poundsorecchiette (500 grams)
2.2 poundsmussels (1 kg)
1.1 poundscalamari (500 grams)
2zucchini
4large, firm tomatoes
Lemon
Garlic
Olive oil
Fresh parsley

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Steps

1

First, open the mussels in a pot with a drizzle of olive oil and a clove of garlic. Once they open, remove from heat and take the mussels out of their shells. Set aside and strain the cooking liquid. Cut the zucchini lengthwise, remove the seedy center, and dice.
2

Blanch the tomatoes for about 20 seconds, peel them, cut into wedges, remove the seeds, and dice.
3

Cut the calamari into small squares.
4

In a skillet, sauté the calamari for a few minutes with a splash of olive oil and a clove of garlic. Remove the calamari and, in the same skillet, sauté the diced zucchini.
5

Cook the pasta in plenty of lightly salted water. Add a bit of the mussel cooking liquid to the zucchini and cook for a few more minutes.
6

Transfer the orecchiette, still al dente, to the skillet with the zucchini. Add a ladle or two of pasta cooking water, then add the mussels and calamari.
7

Finally, add the parsley and tomatoes. Adjust the salt, and off the heat, drizzle with a little olive oil. Toss everything together to combine.
8

Plate the dish, sprinkle with finely grated or thinly sliced lemon zest, and finish with a drizzle of raw olive oil. The dish is ready to serve.
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