Squid Ink Spaghetti with Mussels and Tomato Confit Recipe - Great British Chefs
This striking dish makes a great centrepiece thanks to jet black squid ink pasta and shiny, clattering mussels. We use rich, sweet confit cherry tomatoes in the
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 1kg mussels
- 400g of squid ink pasta
- 1 dash of extra virgin olive oil
- 1 shallot, very finely diced
- 3 garlic cloves, grated to a paste
- white wine, 1 large glass
- 1 tbsp of pul biber chilli flakes
- 250g confit cherry tomatoes
- 1 handful of fresh parsley, finely chopped
- lemon wedges, to serve
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