Squid ink spaghetti with mussels and tomato confit

Not yet rated

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. Serve with some braised or grilled fennel or a lemon-dressed salad.

First published in 2023






Scrub the mussels and remove any beards, giving each mussel a sharp tap on a work surface. Discard any that don’t close


Cook the pasta in plenty of boiling salted water until al dente


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, stirring


Add the white wine and allow to bubble down and reduce by three quarters

  • white wine, 1 large glass

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 opened


Add the spaghetti to the pan using tongs, along with the confit tomatoes and give everything a good mix

  • 250g confit cherry tomatoes

Add more pasta water as needed to create a silky sauce that coats the pasta, tossing the pan to make sure everything is well emulsified


Scatter with parsley and serve with lemon wedges

Brought to you by

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

Get in touch

Please sign in or register to send a comment to Great British Chefs.