SQUID INK PASTA WITH PRAWNS AND MUSSELS IN WHITE WINE

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During this year's Easter holiday, which we spent with my husband's extended family in the countryside outside of Lisbon, one of my sister-in-laws Joana and her husband hosted a lovely lunch with some ex-bullfighters and their families. One of their dishes was this fabulous seafood pasta dish that has been on my mind ever since and that I'd like to share with you all today: Linguine al nero di seppia con gamberi e cozze al vino bianco. That's what Google Translate told me the name was in Italian. Am I correct Chef Salvatore Cuomo? 😁 I'm also super excited that this is the second week in a row that my sweet Caroline, the pescatarian, can enjoy one of my "main dish" recipes without having to remove any red meat ingredient or add tofu... 😆

Before I get to the recipe, you might wonder what exactly is squid ink pasta? Squid ink, also known as cephalopod ink, is a dark ink produced by squid. It serves as a defense mechanism, helping the animal escape from predators by obscuring their view. Humans have used squid ink for centuries, including in traditional medicine, writing, art, cosmetics, and as a food additive. Today, it’s mainly used as a food additive in pasta, rice, and sauces in many Japanese and Mediterranean dishes due to its unique dark color and rich, savory flavor.

FYI, the original recipe says prawns, but I couldn't find that in the store today, so I had to buy big shrimps.

Ingredients:
  • 250 g black linguini pasta
  • 1-2 tablespoons salt
  • 1 small onion
  • 1 clove garlic, whole
  • 5 tablespoons olive oil
  • 5 cloves of garlic, minced
  • 2 tablespoons freshly, grated ginger
  • 500 g medium size prawns – if frozen, make sure you allow time to defrost
  • 250 g mussels – can use frozen, peeled, store bought
  • (Optional: 125 g frozen, peeled clams, but then use 125 g of mussels)
  • Salt and pepper to taste 
  • (Optional: Chili pepper) 
  • 1 can peeled, cubed tomatoes
  • 5 drops Tabasco, or homemade chili oil
  • 250 ml sparkling white wine
  • 2 tablespoons unsalted butter
  • Juice of 1 lemon
  • 1 tablespoon Dijon mustard
  • Fresh parsley, chopped 


Directions:
  1. Bring a large pot of water to boil along with a small onion, a clove of garlic and 1-2 tablespoons of salt. Cook the linguini pasta to al dente. Set aside. 

  2. Peel the defrosted prawns and squeeze the juice from the head over them. Discard the shells.
  3. Peel the ginger and garlic. Grate the ginger, mince the garlic and sprinkle on top of the prawns. 

  4. In a large sauce pan on high heat, add olive oil. Then add and fry the prawns, mussels, garlic and ginger. Season with salt and pepper (and optionally the chili pepper). 

  5. As soon as the prawns change colour, add the tomatoes and the drops of Tabasco. 


  6. Next, add the wine, followed by the butter and finally the lemon juice and mustard. Let it cook for about a minute to develop flavour to the sauce. 





  7. Add the linguini pasta and mix well. 


  8. Sprinkle chopped parsley and serve immediately. 




Enjoy!
💗Helena

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