Spaghetti Neri Recipe
Squid ink spaghetti chitarra. Calamari, organic shrimp, Salt Spring mussels. Tomato sauce, caper, chili.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Prepare the spaghetti
Bring a large pot of salted water to a boil. Add the squid ink spaghetti chitarra and cook according to package instructions until al dente. Drain and set aside.
Cook the seafood
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the calamari and shrimp, cooking for 2-3 minutes until they start to turn opaque.
Add mussels
Add the cleaned Salt Spring mussels to the skillet. Cover and cook for 3-4 minutes until the mussels open up. Discard any that do not open.
Make the sauce
Stir in the canned crushed tomatoes, capers, and red chili flakes. Season with salt and black pepper to taste. Let the sauce simmer for 5-7 minutes, allowing the flavors to meld.
Combine spaghetti and sauce
Add the cooked squid ink spaghetti to the skillet and gently toss to combine with the seafood and sauce. Cook for another 2-3 minutes, allowing the spaghetti to absorb the flavors.
Serve
Remove from heat and garnish with fresh chopped parsley before serving.