Squid Ink Spaghetti with Mussels and Tomato Confit Recipe
by GBC Kitchen
4
30 minutes
Ingredients

  • 1kg mussels
  • 400g of squid ink pasta
  • 1 dash of extra virgin olive oil
  • 1 shallot, very finely diced
  • 3 garlic cloves, grated to a paste
  • white wine, 1 large glass
  • 1 tbsp of pul biber chilli flakes
  • 250g confit cherry tomatoes
  • 1 handful of fresh parsley, finely chopped
  • lemon wedges, to serve
Method
1

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

  • 1kg mussels
2

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

  • 400g of squid ink pasta
3

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

  • 1 dash of extra virgin olive oil
  • 1 shallot, very finely diced
  • 3 garlic cloves, grated to a paste
4

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

  • white wine, 1 large glass
5

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

  • 1 tbsp of pul biber chilli flakes
6

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

  • 250g confit cherry tomatoes
7

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

8

Scatter with parsley and serve with lemon wedges

  • 1 handful of fresh parsley, finely chopped
  • lemon wedges, to serve