Everyone has their favorite creamy pasta recipe but sometimes it is nice to try something new. Here we are adding delicious seafood to the mix, and using squid ink spaghetti rather than regular spaghetti. Black spaghetti is a classic egg pasta flavored with aromatic squid ink or cuttlefish ink to add not only a yummy seafood flavor but also give the spaghetti its characteristic black color.
The creamy sauce contrasts nicely with the spaghetti and is made simply with heavy cream and parmesan cheese. It is important to use fresh parmesan here, not that powdered stuff from a jar. Serve the pasta with a fork and spoon rather than a knife, so you can twirl it on the spoon. Oh, and do not forget the napkins either because this has a tendency to splatter unless you are a very delicate eater!
We are using mussels and shrimp in this recipe, along with some peas if you like. Use fresh mussels, preparing them by soaking in salted water for 20 minutes, then discarding any which do not close when you tap the shell firmly. After cooking, if any mussels have not opened, you can discard those too. We are going to steam the mussels in an aromatic garlic broth, then cook the shrimp in there too. Serve the mussels on the half shell, in the full shell, or even discard the shells, although they do look best served on the shell for aesthetic purposes.
- 1 tablespoon olive oil
- 2 minced garlic cloves
- 1 tablespoon butter
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ½ cup chicken stock
- ½ lb squid ink pasta (black spaghetti)
- ½ lb fresh mussels in their shells
- ½ lb medium peeled shrimp
- ¼ cup peas (optional)
- ¾ cup heavy cream
- 2 tablespoons fresh parmesan
- Orange wedges and/or fresh dill weed or basil, for garnish
- Heat the olive oil in a pot over a low-medium heat.
- Stir in the garlic and cook it for a minute or 2.
- Add the butter and cook until it melts.
- Now you can add the chicken stock, salt and black pepper.
- Now turn the heat up and bring the mixture to a boil.
- Meanwhile bring another pot of water to a boil and cook the pasta, following the instructions on the package.
- Add the mussels to the pot with the garlic mixture in and put the lid on.
- Turn the heat up and steam them until the mussels are opened.
- Remove the mussels with a slotted spoon and keep them warm.
- Add the shrimp to the same pot and cook for a couple of minutes.
- Turn the heat down and add the peas, if using.
- Cook for another couple of minutes or until the shrimp are done.
- Drain the cooked pasta and stir in the cream and parmesan.
- Gently toss the pasta mixture with the seafood mixture.
- Serve garnished with fresh herbs if liked, and perhaps some orange wedges for contrast.
Black spaghetti, which is classic egg pasta made with the addition of either squid ink or cuttlefish ink, is perfect for this dish. We are adding mussels and shrimp, along with a simple garlic, cream and parmesan sauce. This is a delicate, aromatic dish, which is hearty and filling. Check out your local Italian store to see if you can get some black spaghetti, then you can make this wonderful recipe. If you cannot though, just use regular spaghetti. Some people like to add peas to this recipe, although that is optional. Serve with fresh parmesan and black pepper at the table.
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