Spicy Garlic Squid Ink Pasta with Steamed Mussels
This is the absolute perfect dish to make for Halloween — it gives v spooky, Medusa’s hair-style vibes — or honestly literally any other time, especially if you’re a pasta lover.
- 1 lb squid ink linguini or spaghetti
- 2 lb mussels (scrubbed/cleaned and beards removed (discard any that are already opened))
- 3 tbsp EVOO
- 3 tbsp butter
- 4 large cloves garlic (minced)
- 1/2 tbsp Calabrian chili pepper paste
- 1 1/2 cup Sauvignon Blanc
- Salt
- Reserved pasta water
- 1/2 C Fresh flat leaf parsley (chopped, for serving)
- Lemon wedges (for serving )
- Melt butter and EVOO in wide, deep pan over medium/medium low heat, then add garlic and chili pepper paste and sauté for a minute.
- Add your wine and season with salt. Bring to a simmer.
- Add your mussels and cover, allowing them to steam, for about 5 minutes, or until all have opened (discard any that don’t open after cooking).
- Transfer mussels to a separate bowl, leaving any liquid behind. Let that sauce simmer until reduced by half.
- Add your spooky squid ink pasta, cooked just under al dente (according to package instructions) and toss.
- Add some pasta water to emulsify your sauce and help the sauce stick to the pasta and continue to toss, until pasta has reached al dente.
- Add mussels back to the pan and toss together.
- Serve and top with a good squeeze of lemon and some fresh parsley and voila! Get ready for a scarily delicious meal muahahahahaha! 👻
Main CourseItalianbrown butter, Calabrian chili pepper, fettuccini, garlic, lemon, linguini, mussels, olive oil, parsley, pasta, sauvignon blanc, seafood, spaghetti, spicy, squid ink, steamed mussels, white wine
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