Squid ink spaghetti with mussels and tomato confit
This striking dish makes a great centrepiece thanks to jet black squid ink pasta and shiny, clattering mussels. We use rich, sweet confit cherry tomatoes in the sauce, which add pops of summery sweet flavour and bright colour.
- Total:
Ingredients
- 1kg mussels
- 400g of squid ink pasta
- 1dash of Carapelli Extra Virgin Olive Oil
- 1shallot, very finely diced
- 3garlic cloves, grated to a paste
- white wine, 1 large glass
- 1tbsp of pul biber chilli flakes
- 250g confit cherry tomatoes
- 1handful of fresh parsley, finely chopped
- lemon wedges, to serve
Instructions
Step 1
Scrub the mussels and remove any beards, giving each mussel a sharp tap on a work surface. Discard any that don’t closeStep 2
Cook the pasta in plenty of boiling salted water until al denteStep 3
In a large, high sided frying pan, cook the shallot in olive oil until soft but not coloured. Add the garlic and cook for a further minute or so, stirringStep 4
Add the white wine and allow to bubble down and reduce by three quartersStep 5
Add a ladleful of the pasta cooking water, the pul biber and the mussels. Put a lid on and cook for a couple of minutes or until all the mussels have opened. Discard any that haven’t openedStep 6
Add the spaghetti to the pan using tongs, along with the confit tomatoes and give everything a good mixStep 7
Add more pasta water as needed to create a silky sauce that coats the pasta, tossing the pan to make sure everything is well emulsifiedStep 8
Scatter with parsley and serve with lemon wedges