Today I'm getting straight to the point and offering you a simple yet elegantly presented pasta dish! Here's Calamarata with creamed purple cabbage, orange, and clams. If you'd like to try something similar, but with cavolo nero, check out this other recipe.
Ingredients for 4 people- 300 g of Armando Pasta ring
- 200 g of purple cabbage
- 200 ml of fresh cream
- 200 g of clams in their shells
- 1 untreated orange
- 80 ml of white wine
- 1 shallot
- 200g of clams
- Extra virgin olive oil to taste
- Salt to taste
- Pepper to taste
Finely slice the red cabbage and chop the shallot. Heat three tablespoons of oil in a pan and add the chopped shallot, sauté until soft, then add the red cabbage.
Sauté the cabbage, add the juice of half an orange, and deglaze with the white wine. Season with salt. Once the alcohol has evaporated, add the fresh cream and stir. Puree until smooth using a hand blender.
Prepare the clams. Mine were frozen, so I thawed them, poured them into a large pot with a drizzle of extra virgin olive oil, added half a glass of white wine, let it evaporate, and covered with a lid until they opened.
Boil the calamarata in plenty of salted water, draining it al dente. Serve by placing a ladle of the purple cabbage cream on the bottom of the plate, arrange the pasta on top, and fill it with the same amount of cream. Arrange a clam on each pasta piece.
Finish with a sprinkling of grated orange zest.
Enjoy your meal!
