Squid ink pasta with mussels is essentially spicy mussels arrabbiata over ‘black’ squid ink pasta. Yes, you heard me correctly, pasta made with actual squid ink, dying it black. Does it taste any different? I’ll let you be the judge of that.
My mom had this squid ink spaghetti in her pantry and gave it to me to experiment with. I had NEVER heard of it until this moment, and of course, I was more than willing to try something new…and weird.
What Does Squid Ink Pasta Taste Like?
Some say the pasta is stronger than traditional pasta, but honestly, I think it’s the novelty of it. Obscure looking pasta to impress your guests with a little extra gourmet flare? Simply put, this recipe is built on a doctored up arrabbiata sauce with added fresh garlic, cream, and fresh chopped parsley, served over squid ink spaghetti.
Spicy Arrabbiata Sauce
If you haven’t had arrabbiata sauce, it’s basically a spicy version of red marinara sauce. I’ve had varying degrees of spiciness, however, usually, arrabbiata is pretty mild. You can make your own by simply adding crushed red pepper flakes to your favorite marinara sauce.
How to Cook Mussels in Red Sauce
Simmer mussels in a lidded saucepan with a jar of arrabbiata (plus minced garlic, chopped parsley) for about 5 minutes on medium heat. The sauce will quickly cook/steam the mussels until they are fully open. I like to stir them into the sauce at this point to let the sauce soak in. Serve mussels over pasta with extra sauce.Print
Perfect for summer, spicy squid ink pasta with mussels is prepared in a spicy red arrabbiata sauce over squid ink spaghetti.
- 1/2 pound squid ink spaghetti or linguine
- 1–2 pound mussels, rinsed and beards removed (if any)
- 10–12 ounces arrabbiata sauce
- 1/4 cup cream or half and half
- 1–2 garlic cloves, minced
- 1/2 cup parsley, chopped
- salt and pepper to taste
- Bring a large pot of water to a boil, add spaghetti and cook until al dente.
- Meanwhile, rinse and remove beards from the mussels. If any of the shells remain open or do not fully close when rinsing, discard as these are dead.
- In a large covered saucepan on medium-high heat, add arrabbiata sauce, mussels, garlic, half the fresh parsley, and salt and pepper. Bring to a simmer and cook until mussels open on their own, about 5 minutes. Stir in cream last just before serving.
- Serve mussels and arrabbiata sauce over spaghetti with the remaining chopped fresh parsley.
If you haven’t had arrabbiata sauce, it’s basically a spicy version of red marinara sauce. I’ve had varying degrees of spiciness, however, usually, arrabbiata is pretty mild. You can make your own by simply simmering crushed red pepper flakes in your favorite marinara sauce.
- Serving Size: 1
- Calories: 447
- Sugar: 11.7g
- Sodium: 873mg
- Fat: 12g
- Saturated Fat: 2.6g
- Carbohydrates: 52.8g
- Fiber: 7.9g
- Protein: 35.2g
- Cholesterol: 69mg
Keywords: spicy squid ink pasta recipe, mussels