Let the ingredients speak for themselves. This rustic yet elegant pasta dish is light and clean in flavor. Shrimp and grilled calamari are tossed with sautéed tomatoes and garlic, served with angel hair pasta, olive oil and fresh parsley. This is the essence of good simple food: what you see is what you get – a satisfying, healthy, comforting dish that is easy to make and delicious to eat.
Angel Hair Pasta with Shrimp and Calamari
Extra-virgin olive oil
12-16 large shrimp, shelled, deveined, tails intact
2 calamari steaks
2 large heirloom or vine tomatoes, diced (or 1 14 oz./400 g. can crushed italian tomatoes)
2 cloves garlic, minced
Salt and freshly ground black pepper
1 lb. (500 g.) angel hair pasta (or spaghetti)
1 bunch fresh flat leaf parsley, coarsely chopped
In a skillet, heat 1 tablespoon olive oil over medium-high heat. Add shrimp in one layer. Cook turning once until pink and just cooked through, about 2 minutes. Transfer shrimp to bowl.
Add 1 tablespoon olive oil to same skillet. Add calamari steaks and sauté over medium high heat, until golden brown, about 5 minutes. Transfer calamari to cutting board. Slice in 1/4′ strips and add to bowl with shrimp.
Bring a large pot of salted water to boil. Add pasta and cook until al dente. Drain and return to pot. Toss with 1 tablespoon olive oil to prevent sticking.
While pasta is cooking, add 1 tablespoon olive oil to skillet. Add garlic and sauté until fragrant, about 30 seconds. Add tomatoes with juices. Simmer, stirring occasionally, until tomatoes soften and juices nearly evaporate, about 10 minutes. Season with salt and pepper to taste. Add shrimp and calamari to skillet and cook briefly to heat through. Add shellfish, 2 tablespoons olive oil and parsley to pasta and toss to combine well. Add additional salt and pepper if necessary. Serve in large bowl garnished with fresh parsley sprigs.