Description
Squid ink pasta with mussels is an incredibly simple and elegant dish made with squid ink pasta, mussels, marinara, garlic, shaved parmesan, and fresh basil.
Ingredients
Scale
- 12–14 ounces squid ink spaghetti or linguine
- 2 pounds mussels, rinsed and beards removed (if any)
- 15 ounces marinara or spicy arrabbiata sauce
- 2–3 garlic cloves, minced
- 2 tablespoons olive oil
- Salt, for pasta water
- Dash crushed red pepper flakes
- Shaved parmesan (for serving)
- Minced fresh basil (for serving)
Instructions
- Bring a large pot of generously salted water to a boil, add pasta and cook until al dente.
- Meanwhile, rinse and remove the beards from the mussels. If any of the shells remain open or do not fully close when rinsing, discard them as these are dead.
- Heat oil over medium heat in a large lidded saucepan. Add garlic and red pepper flakes and cook until fragrant, about 1 minute. Add marinara and mussels and cover.
- Bring to a simmer and cook until mussels open on their own, about 5 minutes.
- Plate a serving of pasta and spoon mussels and marinara over pasta as desired. Alternatively, you can add the pasta directly to the saucepan and toss it with the entire dish. This is largely dependent on how much room you have in the pan.
- Top each plate with fresh chopped basil and shaved parmesan cheese.
Notes
This dish can also be made with arrabbiata sauce in place of marinara. This adds an awesome spicy kick.
Nutrition
- Serving Size: 1/4
- Calories: 557
- Sugar: 2g
- Sodium: 1201mg
- Fat: 17.8
- Saturated Fat: 3.5g
- Carbohydrates: 58.2g
- Fiber: 1g
- Protein: 39.4g
- Cholesterol: 131mg
Keywords: spicy squid ink pasta recipe, mussels
