Squid Ink Fettuccine With Black Mussels
Take dinner time deep down under the sea with these ink-hued dishes. Start with crispy fried calamari dredged in an activated charcoal batter and served with a garlicky squid ink aioli. Then for the main course, it’s homemade squid ink fettuccine in a white wine sauce with plenty of mussels. Finish with a no-bake activated charcoal cheesecake studded with black sesame seeds. The food may be dark, but the flavors are anything but!
for 4 servings
Squid Ink Pasta
- 2 cups all purpose flour (480 g), plus more for dusting
- 1 pinch kosher salt, plus more for boiling
- 2 large eggs
- 6 large egg yolks
- 1 tablespoon extra virgin olive oil
- 2 teaspoons squid ink
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, thinly sliced
- 1 shallot, minced
- 1 teaspoon kosher salt
- 1 cup dry white wine (240 mL)
- ⅓ cup kalamata olive (60 g), pitted and halved lengthwise
- 1 ½ lb black mussels (650 g), scrubbed and debearded
- ¼ cup fresh parsley (10 g), for garnish
- Calories 738
- Fat 32g
- Carbs 67g
- Fiber 17g
- Sugar 1g
- Protein 37g
Estimated values based on one serving size.
- Make the pasta: In a large bowl, whisk together the flour and salt, then turn out onto a clean surface and make a large well in the center.
- Add the eggs, egg yolks, olive oil, and squid ink to the well and mix with a fork until combined, slowly incorporating more and more flour into the mixture by moving the fork along the edges of the well. Once almost all of the flour is incorporated, start bringing the dough together with your hands. (The dough should be malleable, but not sticky--add more flour if the dough is sticking too much to your hands or the surface. Alternatively, if it’s too dry and tough, whisk another egg with 1 tablespoon of water and use your hand to sprinkle a bit of the mixture over the dough, continuing to do so until the dough is easier to knead.)
- Knead the dough for 7–10 minutes, until smooth and elastic. When you poke the dough, it should spring back. Wrap the dough in plastic wrap and let rest at room temperature for 30–60 minutes, or until it does not spring back when poked.
- On a lightly floured surface, divide into 4 equal portions. Using a pasta roller, laminate and roll out 1 portion of the dough to setting #6. Repeat with the remaining dough.
- Dust the dough sheets with flour and fold each sheet onto itself 4–5 times. With a sharp knife, cut a dough sheet into ¼-inch (6 mm) strips. Unravel and place onto a floured baking sheet. Repeat with the remaining dough sheets.
- Bring a large pot of salted water to a boil. Cook the pasta in the boiling water until al dente, about 4 minutes. Reserve ¼ cup (60 ml) of the cooking water, then drain the pasta and set aside.
- Cook the mussels: Melt the olive oil and butter together in a large pot over medium-high heat. Add the garlic, shallot and salt and cook until the garlic is fragrant and the shallot is translucent, about 5 minutes. Add the wine and olives and cook until the wine is reduced by half, about 5 minutes more. Add the mussels, cover the pot with a lid, and cook until the mussels have opened fully, about 6–8 minutes. Discard any mussels that do not open. Remove the pot from the heat.
- Add the cooked pasta to the pot with the mussels and stir until the pasta is coated in the wine reduction. Add the reserved pasta water a bit at a time until a silky sauce is created.
- Divide the pasta and mussels between 4 plates, garnish with the parsley, and serve warm.
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