Squid Ink Pasta [Mussels, Shrimp & Parmesan]
Delicious squid ink pasta cooked in white wine sauce topped with mussels and shrimp. This iconic seafood recipe is rich in flavors of the sea and takes less than 30 minutes to rustle up.
Servings 4
Ingredients
- 1 lb squid ink tagliatelle
- 1 lb mussels washed
- 2 tbsp olive oil
- 1 lb shrimp peeled & deveined
- 2 cloves garlic crushed
- 2 tbsp butter
- ½ cup white wine
- 1 lemon juice of
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup parmesan cheese shredded
Instructions
- Heat a large pot of salted water over high heat, bringing to the boil
- Reduce heat to a simmer and add squid ink tagliatelle. Cook until al dente and drain, keeping ½ cup of the remaining pasta water.
- In a separate pot, bring water to a boil. Reduce heat to a simmer and add mussels. Cook until mussels open, about 5 minutes. Remove from heat and drain.
- While tagliatelle and mussels cook, heat oil in a skillet over medium-high heat. Add shrimp and crushed garlic. Cook until shrimp opaque, stirring frequently. About 2-3 minutes.
- Add butter and heat until melted. Add white wine, lemon juice, reserved pasta water, kosher salt, and black pepper. Stir frequently and cook until reduced by half, about 10 minutes.
- Stir in drained tagliatelle, cooking for 1-2 minutes
- Remove from heat and serve immediately. Garnish with grated parmesan.
Notes
- If any mussels are open before cooking, discard them
- Use freshly grated parmesan cheese instead of pre-packaged cheese for the most authentic taste.