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Pasta Armando Anello “al quadrato”
The beauty of fresh fish is that it tastes delicious with just a few simple seasonings.
Calamari with bottarga (salted, cured fish roe) and lemon is a dish that really takes off! With all of the authenticity of Armando Pasta Anelli (rings), a bronze-drawn pasta made from 100% Italian wheat, you’ll make a big impression!
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200 g
of Pasta Armando Anello
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400 g
of Cleaned calamari
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Bottarga (salted, cured fish roe)
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Garlic
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Extra virgin olive oil
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Parsley
Recommended pasta for this recipe
Alternatively, you can use
Preparation
Once cleaned, cut the calamari into rings and cut the tentacles into small pieces.
In a sizeable pan, roast the garlic in a generous quantity of extra virgin olive oil and then add the calamari.
Sautee for a few minutes while you begin to boil the Anelli pasta in salted water.
Drain the pasta while it is still al dente and add it to the calamari, continue to cook while stirring for a few moments and then add the grated bottarga and finely chopped parsley.
Mix well and then serve with the lemon zest.
