Cruising down the Pick n Pay isle the other day I immediately noticed the new black squid ink pasta on the shelf as part of their ‘Finest’ range. Being pleasantly surprised and a food stylist, I immediately needed to buy this slightly exotic food and turn it into a recipe that would hopefully turn into a pretty picture.
The pasta has no specific taste but by association I wanted to do something seafoody.
As I most often do when thinking up recipes, I look in my fridge / freezer / cupboard to see whats available and saw that I had a bag of frozen mussel meat. Fresh would obviously be better.
I used an infused chilli oil to give this recipe a bit of heat as I think its an important component, but you could use finely chopped fresh chilli instead and in the quantity that you like or can handle.
Recipe: (This is enough for 2 generous portions or 4 smaller portions)
- 1 onion finely chopped
- chilli oil or olive oil / and or finely chopped chilli
- 2 garlic cloves crushed
- 1/2 cup (125ml) dry white wine
- 1 tin of chopped peeled tomatoes
- 2 Tbs of chopped Italian flat leaf parsley
- 2 1/2 cups of mussel meat (I used frozen but fresh would be better)
- 1/4 cup (60ml) cream
- salt and pepper
- Squid ink spaghetti or any other pasta of your choice
- juice of a quarter of a lemon or a spritz of zest
Heat the chilli oil in a non stick frying pan or pot and saute the onions until soft (about 5 minutes). Add the garlic (and chilli if not using chilli oil) and cook for a further minute or so. Add the wine and allow this to reduce by 2 /3 or almost until it has all evapourate. Add the tin of tomatoes and simmer on a gentle heat for about 10 minutes with the lid on. While this is going on , cook your pasta in salted boiling water until al dente. Add the mussel meat and cook for a further few minutes (lid off). Add the parsley and the cream and allow the sauce to thicken for a bit.
There is a lot of debate about whether you should ever serve cheese with a seafood pasta, and my thnking it that it is fine without and also lovely with.
Its also highly recommended to eat this with a cold glass of crisp wine, crusty bread to soak up the juices, and a green salad if you are making a meal out of it. I enjoyed it with a glass of stunning Laborie Sauvignon Blanc
For more seafood recipes, have a look at my list in my recipe index.