Squid Ink Bucatini, Mussels, Calamari, Calabrian Chili Recipe
3rd course of the Feast of the Seven Fishes
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Ingredients
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Pasta and Seafood
Method
Cooking Instructions
- 1
Cook the Bucatini
In a large pot of salted boiling water, cook the bucatini pasta according to package instructions until al dente. Drain and set aside, reserving a cup of the pasta water.
- 2
Prepare the Seafood
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and Calabrian chili, sauté for about 1 minute until fragrant.
- 3
Add Mussels and Calamari
Add the cleaned mussels and sliced calamari to the skillet. Stir well to combine.
- 4
Deglaze with Wine
Pour in the white wine and cover the skillet. Let it cook for about 5 minutes, or until the mussels have opened and the calamari is tender.
- 5
Combine Pasta with Sauce
Stir in the squid ink to the seafood mixture. Add the cooked bucatini and toss to coat. If the pasta seems dry, add reserved pasta water a little at a time until desired consistency is reached.
- 6
Season and Serve
Season with salt and black pepper to taste. Garnish with chopped parsley before serving.
