Black Squid Ink Spaghetti with Shrimp and Mussels Recipe
A flavorful and elegant Black Squid Ink Spaghetti featuring tender shrimp and mussels simmered in a rich garlic and white wine sauce infused with squid ink, garnished with fresh parsley and served with lemon wedges for a zesty finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Pasta and Sauce
- 400g spaghetti
- 100g squid ink
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup dry white wine
- Salt and pepper to taste
Seafood
- 300g fresh shrimp, peeled and deveined
- 200g mussels, cleaned and debearded
Garnish
- Fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Prepare the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
- Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until translucent and fragrant, about 3-4 minutes.
- Cook the seafood: Add the shrimp and mussels to the skillet, stirring to combine. Pour in the dry white wine, cover the skillet, and cook for 5-7 minutes until the mussels open and the shrimp are opaque. Discard any unopened mussels.
- Add squid ink: Stir in the squid ink to the seafood mixture, mixing well to evenly coat the seafood and create a rich black sauce. Season with salt and pepper to taste.
- Combine pasta and sauce: Add the cooked spaghetti to the skillet with the seafood and squid ink sauce. Toss everything together to combine, adding reserved pasta water as needed to loosen the sauce and ensure even coating.
- Garnish and serve: Remove from heat and sprinkle chopped fresh parsley on top. Serve immediately with lemon wedges on the side for added brightness.
Notes
- Ensure mussels are cleaned properly to remove grit and beards before cooking.
- Discard any mussels that do not open during cooking to avoid food safety risks.
- Use dry white wine, such as Sauvignon Blanc, for the best flavor.
- Reserve pasta water to adjust the sauce consistency if needed.
- Serve immediately to enjoy the fresh seafood at its best.
Keywords: Black squid ink spaghetti, seafood pasta, shrimp and mussels pasta, Italian seafood recipe, squid ink pasta
