Squid Ink Linguine with Mussels & Nduja
Rustichella pasta can always be relied on to cook to a perfect al dente and to maintain its texture, which is perfect for holding onto pasta sauce. Rustichella's striking black squid ink linguine is...
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Cooking tools:
- Pot
- Colander
- Fine-mesh sieve
- Pan
- Wooden spoon
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Stove
- Kitchen scale
- Serving bowl
- Tongs
- Ladle
- Mixing bowl
Ingredients
- Colonna classic extra virgin olive oil (EVO)
- 2 cloves garlic, sliced
- 1.2 kg mussels, well-scrubbed, beards removed
- 300g Rustichella squid ink linguine
- 4 Tbsp Callipo nduja di Spilinga
- 2 Tbsp Forvm Cabernet Sauvignon vinegar
- 330g Alicos salsa pronta di pomodoro
- Sal de Añana Provençal herb salt
- Freshly ground Spice Trader black pepper
- 3-4 Tbsp coarsely chopped Italian parsley
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