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