Calamarata with Clams and Squash Blossom Recipe

BiCE Ristorante
About: "This is a very typical Italian recipe. What makes it stand out is its quality pasta and ingredients. I have put my spin on it, but the basic components are true to the typical recipe. The pasta is unusual and very important to the recipe because its shape holds up to the weight of the bottleneck clams." -Executive Head Chef Mario Cassineri of BiCE Ristorante

Recipe Info

Restaurant: BiCE Ristorante | San Diego

Servings: 6
Prep Time: 2 hour(s)
Cuisine: Italian
Meal Type: Dinner
Main Ingredient: clams
Dish Type: Main Course
Cooking Method: Sauté
Season/Occasion: Any Occasion
Dificulty: Difficult
Vegetarian: No

Directions

Calamarata with Clams and Squash Blossom

Set oven to 330° degrees.

Clean ½ of the squash blossoms with a towel. Open each blossom and spread out on bakery paper that has been lightly coated with vegetable spray. Place bakery paper and blossoms on a 9x13 sheet pan. Lightly spray the flowers with vegetable spray and add another sheet of paper. Place a second sheet pan on top to press the flowers. Bake in the oven at 330° degrees for 20-25 minutes.

In a large sauté pan, sauté 2 TBSP of oil, the sliced garlic and clams for about 3 minutes.  Pour white wine and clam juice into pan.  Cover and let the clams steam over medium heat until open.

Meanwhile, bring a large pot of salted water to a boil over high heat and add pasta. Cook until the pasta is tender.  Add the opened clams and the remaining fresh squash blossoms cut into 1 inch pieces.  Add remaining oil and mix together.

Plate the pasta with the clams positioned around the plate.  Add the dried squash blossoms on top of each plate along with a pinch of chopped, fresh parsley.

 

Ingredients

1 1/2 lb. calamarata pasta di gragnano 1 Tbsp. thinly sliced garlic 4 Tbsp. extra virgin olive oil 1 C. Chardonnay white wine 1 Vegetable spray 16-18 fresh squash blossoms 1/2 C. clam juice 50 little neck clams 1 bunch of chopped parsley

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