BBC Food - Recipes - Squid ink pasta, mussels, saffron and spinach

Ingredients

• 3 free-range egg yolks
• 2 free-range eggs
• 3 sachets squid ink (available from some fishmongers)
• 250g/9oz type 00 pasta flour, plus extra for flouring
• 2 tbsp olive oil
• 2 tbsp fish stock
• 1 pinch saffron strands
• 1.5kg/3lb 4oz mussels
• 50g/2oz unsalted butter
• 2 shallots , finely chopped
• 2 garlic cloves, finely chopped
• 150ml/5fl oz dry white wine
• 60ml/2½fl oz double cream
• 200g/7oz baby leaf spinach
• freshly ground black pepper
• 2 tomatoes, skinned, deseeded and cut into 0.5cm/¼in cubes
• 1 tbsp olive oil