Pasta with cuttlefish ink
Description
The recipe won't take much time. If you can't wait to find out, serve hot.
Instructions
- 1
Step 1
Pour two tablespoons of cold-pressed olive oil into a frying pan and place it on the stove. Heat it up. Peel the onion and garlic, then finely chop them. Sauté over medium heat in the heated oil until they release their characteristic aroma and become translucent and golden.
- 2
Step 2
Remove mussels from the freezer and let them thaw. Drain all excess liquid and place the mussels in a frying pan. Add a glass of dry white wine and cover the pan with a lid. Simmer the mussels over low heat for several minutes.
- 3
Step 3
Wash the parsley, chop off the hard part, and finely chop the leaves. Add to the frying pan. Thaw the frozen squid and shrimp, then peel. Leave the shrimp whole, and slice the squid into 0.5 cm thick rings. Add the seafood to the frying pan.
- 4
Step 4
Now it's time to add the cream to the dish. If you're watching your figure and counting every calorie, use lower-fat cream, such as 10%. Pour it into the skillet and wait until it comes to a boil. Season with salt, then simmer the dish, covered, for eight minutes.
- 5
Step 5
In a separate pot, bring water to a boil. Add black-colored spaghetti to it. They are black due to the addition of squid ink during production. Cook the pasta in salted water for the time indicated on the package. Then drain the water.
- 6
Step 6
Place the pasta into prepared plates in advance. Top with the mixture of seafood and cream that was cooked in the skillet. Serve the dish hot.