Squid ink adds a dark sheen and a deep, slightly briny flavor to a dish, one that envelopes the mouth without being overly fishy, making it an appealing coloring and flavoring ingredient. So let’s try it!
You can find squid ink pastas at most grocery and specialty stores. Sure, you can make it from scratch, but that’s messy and great options are available. Want to try and go the homemade route, click here.
Mussels are one of the tastiest foods from the sea and are routinely found it coastal Italian dishes. This salty and spicy blend of flavors emphasizes how sweet and satisfying they are. Mussels are also a great source of protein.
This dish is versatile and fun. It’s absolutely perfect for exploring the connection between food and wine.
If you are a white wine fan, use our Pinot Grigio in the recipe and pair a cool glass with it (probably remove the paprika as well). If you want a bit more depth of flavor, try using our Syrah to make it a red wine cream sauce and pair a glass with it. This red will bring out some of the spice notes while not overpowering the delicate wonders of the mussels and light brine of the pasta.
1 lb Squid ink linguine
1 onion finely chopped
Chili oil (or olive oil with finely chopped chili infused)
2 garlic cloves crushed
1/2 cup Dry White (or Red) Wine
12-15 cherry tomatoes sliced in half
2 tbs of chopped Italian flat leaf parsley
2 pounds mussels, rinsed
1/4 cup (60ml) cream
1 tsp smoked paprika (only if using red wine)
Salt and pepper to taste
Juice of a quarter of a lemon (with white wine) or orange (with red wine)
- Cook your pasta in salted boiling water until al dente, hold aside.
- Cooking with fresh mussels? Rinse the mussels and remove beards if necessary, discard any that do not fully close when rinsing (these are dead and should be discarded).
- Heat the chili oil in a non-stick frying pan and sauté the onions until soft (about 5 minutes).
- Add the garlic and cook for a minute being careful not to burn the garlic.
- Add the wine and allow this to reduce by 2 /3.
- Add the paprika, lemon juice, and cherry tomatoes, simmer on a gentle heat for 3-4 minutes with the lid on for tomatoes to soften.
- Add the mussels and cook with the lid on until the mussels open (about 5 minutes).
- Add the parsley and the cream and allow the sauce to thicken slightly.
Serving: Some people love to serve this with a heaping mound of Parmesan cheese. I do not but that is just me. Feel free to add cheese. I love adding a bit of parsley, dried chili pepper flakes, and a bit more lemon.