I’m always tempted by the black squid ink spaghetti you can always find in the deli section of TK Maxx but have resisted until now. To use it I adapted a recipe from Gizzi’s Healthy Appetite by Gizzi Erskine. Gizzi is a well-known chef in the UK who used to do this great TV series where they took people’s favourite take-away dishes and made them healthier and easy to make at home. Her recipe here uses clams and N’Duja. Clams are a pain to find except at the fishmonger so I got mussels instead. N’juda is a spicy sausage so I replaced this with chorizo shroomdogs. These are stuffed with paprika and are perfect for any recipe where chorizo is used to flavour the meal. As I learnt this weekend, there are many rules when it comes to using mussels, discard any broken mussels, any mussels that are open that don’t close with gentle pressure, and any mussels that haven’t opened after cooking.
- 400g squid ink spaghetti
- 1kg mussels
- tbsp olive oil
- 5 garlic cloves
- 1/2 tsp chilli flakes
- 4 chorizo shroomdog sausages (or vegetarian sausages + paprika)
- 300ml wine white
- 1 lemon
- bunch parsley
- salt and pepper
1.) Prepare the mussels, wash off any sand, discard any with broken shells or that won’t close after a tap.
2.) Boil some water, place the spaghetti in a pan and pour over the water, cook until soft.
3.) Peel and finely chop the garlic, slice the lemon in half, cut the sausages into slices. Dice up the parsley.
4.) In a frying pan, heat up the oil then add the garlic and chilli and fry gently for a minute.
5.) Add the sausages and fry until cooked.
6.) Add the wine and reduce to half.
7.) Add the mussels and cook for 2-3 minutes until they open.
8.) Drain the spaghetti, retaining one tbsp of water. Tip the spaghetti into the frying pan and stir.
9.) Garnish with parsley.