Nutritional Info

Nutrition Facts

Serving Size 1 (204g)

Calories 184
Calories from Fat 50 (27%)
Amount Per Serving %DIV
Total Fat 5.6g 9%
Saturated Fat 1g 5%
Monounsaturated Fat 1.2g
Polyunsaturated Fat 3.5g
Trans Fat 0.0g
Cholesterol 3.5mg 1%
Sodium 567.9mg 25%
Potassium 301.9mg 6%
Total Carbohydrate 21.2g 7%
Dietary Fiber 5.1g 21%
Sugars 6.8g
Protein 13.5g 27%

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Recipe Description
Sweet little grape tomatoes are full of flavor and ideal for this dish. If grape tomatoes are not available, use cherry tomatoes or chopped fresh plum tomatoes instead. This sauce can be prepared in the brief time it takes to cook the pasta. To be sure that nothing gets over cooked, have all of the ingredients and needed equipment ready before starting. To save time and effort, you can use precut calamari (squid) rings.
Prep time
20 min
Cook time
25 min
Ready In
45 min


Serves Tool

Serves To:USMetric
1 Pound(lb)  cleaned calamari (squid)
6 Tablespoon(T)  extra virgin olive oil, plus more for drizzling
1 Pinch(pn)  salt, to taste
1 Pound(lb)  medium shrimp, shelled and deveined
2 Clove(clv)  large garlic, very finely chopped
1/4 Cup(c)  fresh flat leaf parsley, chopped
1 Pinch(pn)  red pepper, crushed
1 Pint(pt)  grape or cherry tomatoes, halved
1 Pound(lb)  small hard shell clams or mussels, cleaned and shelled
1 Pound(lb)  linguine or thin spaghetti


Cut the calamari bodies into 1 1/2 inch rings and the base of the tentacles in half crosswise. Cut the shrimp into 1 1/2 inch pieces. Pat the seafood dry. In a skillet large enough to hold all of the ingredients, heat 4 tablespoons of the oil over medium high heat. Add the calamari and salt to taste. Cook, stirring often, until the calamari are just opaque, about 3 minutes. Scoop the calamari out with a slotted spoon and transfer to a plate. Add the shrimp and salt, to taste, to the pan. Cook, stirring, until the shrimp are just pink, about 1 minute. Transfer the shrimp to the plate with the calamari. Add the remaining 2 tablespoons of the oil, and the garlic, parsley and red pepper to the pan. Cook, stirring, until the garlic is golden, about 2 minutes. Add the tomatoes and clam juice. Cook 5 minutes or until the tomatoes are tender. Stir in the calamari, shrimp and clams. Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta, gently pushing it down until the pasta is completely covered with water. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water. Add the pasta to the pan with the seafood. Cook over high heat, tossing the pasta with the sauce, for 30 seconds. Add a little cooking water if needed. Drizzle with extra virgin olive oil and toss again. Serve hot.

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