Homemade Calamarata | Carlo Florence chef

Ingredients

• 500 grams of calamarata pasta, made with the pasta maker
• 800 grams of calamary
• 12 cherry or Pachino tomatoes
• 2 cloves of garlic
• 3 tablespoons of extra virgin olive oil
• 1/2 cup of dry white wine (optional)
• Fresh parsley
• Salt
• Prepare the Calamary : Start by cleaning the calamary, removing the innards and skin. Slice the calamary into rings about 2 cm thick.
• Serve : Your Calamarata is ready! Serve hot with a sprinkle of fresh parsley.
• First courses