olive oil

Calamarata Federica

Calamarata Federica

Calamarata is a first course of exquisite sea-scented flavors that is prepared with a special pasta that recalls the shape of the squid rings, the calamarata pasta. Our recipe is a version of the traditional one revisited by our Federica. For this recipe we recommend using our Tortiglione Biological monocultivar extra virgin olive oil and the UMA “sei rosso” organic tomato sauce in order to obtain a creamy and enveloping sauce.

Difficulty: Easy
Preparation: 40 mn
Cooking: 30 mn
Servings: 4 people


  • 400 g calamarata type pasta
  • 400 g squid
  • 10 Mussels
  • 250 g Clams
  • 8 Scampi
  • 4 Sea cicadas
  • 3 tablespoons of UMA monocultivar organic tortiglione extra virgin olive oil
  • 1 clove of garlic
  • 1 fresh hot pepper
  • 2 tablespoons chopped parsley
  • 430 g of UMA “sei rosso” organic tomato sauce
  • Salt to taste
  • Black pepper to taste

Ingredients for the fish stock

  • 1/2 L of water
  • 1/4 medium onion
  • 1/2 lemon
  • Black pepper to taste
  • Parsley
  • 1 crushed garlic
  • 2 cherry tomatoes
  • scampi heads
  • heads of cobs


Fish Stock

Clean and mash the garlic, clean the heads of the sea cicadas and the prawns and add all the ingredients in the pan with water. Boil until water is reduced. Drain and recover the liquid that will be added to the sauce every time you need it.



Clean the squid under cold water, then remove the internal parts by pulling on the head. Remove eyes and mouth well. Finally peel off the skin. Once cleaned, cut them into rounds of about 2 cm. Boil the water for the pasta which will be salted once boiling.
Prepare the oil, the chopped red pepper and the crushed garlic in a non-stick pan. When the oil is hot add the squid and after a couple of minutes on a high heat, water them with fish stock and cook them for 5 minutes covered over medium heat.


In a saucepan add a spoonful of tortiglione extra virgin olive oil and heat the tomato sauce with a pinch of salt. Add it to the squid very hot and cook for 10 minutes. Add the mussels to the sauce, the clams after 1 mn, the scampi and sea cicadas after 2 min.
Adjust the salt and pepper.


Cover until the clams and mussels are well open after which add the drained pasta 3 minutes before the end of cooking. Allow the pasta to finish cooking in the sauce so that it blends well, if necessary add fish stock as needed.


Sprinkle with fresh parsley and a drizzle of raw olive oil before serving.

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