Squid Ink Spaghetti with Mussels

This is a deceptively simple but striking pasta dish to impress. Cooked in a beautiful garlic butter sauce and finished with fresh chillies, it’s full of warmth and moreish flavour. The recipe takes minimal preparation and cooking time, so there’s plenty of time to relax with a glass or two of wine.

Serves: 4

Prep Time: 10 minutes

Cooking Time: 10 minutes

• 1kg fresh mussels
• 300g squid ink spaghetti (use ordinary spaghetti if unavailable)
• 25g butter
• 2 small shallots, peeled and finely chopped
• 3 garlic cloves, peeled and crushed
• 150ml white wine
• 2 red chillies, seeds removed and finely chopped
• bunch of fresh coriander to serve

1. Wash the fresh mussels under cold running water. Scrub with a small stiff brush and remove the beards. Discard any open mussels that don’t close when lightly tapped.
2. Cook the pasta in a large saucepan of salted water according to the pack instructions.
3. Whilst the pasta is cooking, heat the butter in a large saute pan and add the shallots and garlic. Cook for 3-4 minutes until softened.
4. Add the wine and bring to the boil. Add the mussels to the pan, cover and cook for 4-5 minutes until the mussels have opened. Discard any unopened mussels.
5. Drain the spaghetti, add to the mussels, and toss over a low heat to ensure the spaghetti is coated with the buttery mussel liquor. Add the chopped chilli and coriander leaves to serve.