Black Spaghetti with Tomatoes, Mussels and Clams

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Post is also available in: Italian

Simple, fast and delicious! Black Spaghetti with Tomatoes, Mussels and Clams is a dish that I improvised one evening when I wanted something good but without too many frills and the result was great, so I decided to share the recipe with you!

spaghetti with mussels

Prepare the Black Spaghetti with Tomatoes, Mussels and Clams

As I said, the Black Spaghetti with Tomatoes, Mussels and Clams were born like this, while I was wandering around the supermarket, I wanted to prepare something good but without taking too long. So I opted for a pasta dish with seafood. I bought some good frozen mussels and clams, some dry white wine, some fish broth, what is near the fish counter, which I admit is really good, and some spaghetti with cuttlefish ink. The rest I already had at home.

I wanted to deviate a little from the classic parsley-fish pairing and I opted for green anise which gives a nice fresh flavor to the dish and for the rest I used simple ingredients and the result was a success, so here is the recipe!

If you want other ideas for quick and tasty pasta recipes you might also be interested to Pasta with Pumpkin and Bacon or

5 from 1 vote

Black Spaghetti with Tomatoes, Mussels and Clams

"Delicious and quick plate of pasta with seafood and black spaghetti, dried and fragrant tomatoes with green anise…"
Servings 4 portions
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins

Ingredients

  • 400 g Spaghetti with Cuttlefish Ink
  • 640 g Clams frozen or fresh purged
  • 250 g Mussels frozen shelled or fresh clean
  • 70 g Dried Tomatoes in oil
  • ¼ Tsp Green Anise
  • 3 cloves Garlic
  • 10 g Capers under salt
  • 3 Dry Chili Peppers small whole (to taste)
  • 10 leaves Basil
  • 30 ml White Wine
  • 150 ml Fish Broth

Instructions

  • Put a saucepan with the water for the pasta on the stove.
  • Cut the dried tomatoes into slices. Chop the garlic and capers.
    70 g Dried Tomatoes, 3 cloves Garlic, 10 g Capers
  • When the water boils, cook the spaghetti. Cook them leaving them behind for 1-2 minutes, you will complete the cooking in the sauce.
    400 g Spaghetti with Cuttlefish Ink
  • Heat a pan with oil and fry the garlic, capers and chilli. Once the garlic starts to brown, add the green anise, the cherry tomatoes, sauté everything for a couple of minutes.
    ¼ Tsp Green Anise, 3 Dry Chili Peppers
  • Add the clams, mussels and basil, mix and blend with the white wine. Cover with a lid to open the clams and flavor the mussels.
    640 g Clams, 250 g Mussels, 10 leaves Basil, 30 ml White Wine
  • Set aside a bowl of water about 150 ml and drain the spaghetti. Dissolve the broth in the hot water.
  • Pour the spaghetti into the pan. Stir and add a ladle of broth and start stirring the pasta, continue to pour broth until the pasta is cooked and a creamy sauce has formed. Serve hot and enjoy!
    150 ml Fish Broth
Chef: Taira by R.J.
Calories: 408kcal
Course: First Course
Cuisine: Recipes Journey Original
Keyword: Fish, Little Spicy, Pasta, Quick Recipe
Difficulty: Easy

Nutrition

Serving: 393g | Calories: 408kcal (20%) | Carbohydrates: 50g (17%) | Protein: 40g (80%) | Fat: 4.8g (7%) | Sugar: 7g (8%)

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.

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