The Squid Ink Tagliolini with Mussels and Shrimp is truly delicious, but since preparing them from scratch requires time, I organize in various steps. So, a few days in advance, I start by preparing the homemade Squid Ink Tagliolini and let them dry, or I freeze them. Then I move on to the seafood if using fresh: I steam open at least 1 kg of mussels, strain their cooking water, and store them in the fridge in a glass container with a lid. Then, I turn to the shrimp: I shell them and boil the shells, which I would normally discard, to obtain another liquid, which I store in the refrigerator as I did with the mussels. However, if you don’t need all this immediately, you can easily freeze everything. Now that I have all the ingredients ready, I can decide when to prepare this tasty dish.
For this recipe, I used Lagostina Pastaiola
- Difficulty: Medium
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 21 oz squid ink tagliolini
- 10.5 oz frozen mussels
- 14 oz frozen large shrimp
- 2 cloves garlic
- Half cup white wine
- 4 tbsps extra virgin olive oil
- 1 bunch parsley
- 1 grated lemon zest
Tools
- 1 Pan non-stick with high sides
- 1 Toothpick
- 1 Pot steel for boiling pasta
- 1 Pot small
- 1 Sieve
How to prepare Squid Ink Tagliolini with Mussels and Shrimp
To prepare Squid Ink Tagliolini with Mussels and Shrimp, organize all pre-measured ingredients on your work surface so everything is within reach.
After defrosting the seafood, shell the shrimp, and remove the intestine with a toothpick: it’s that black vein running along the shrimp’s body.
Place the shrimp shells in a small pot and cook with a cup of water for about 20 minutes.
Strain the remaining liquid, put it back on the heat along with the white wine.
Meanwhile, pour the extra virgin olive oil into a non-stick pan with high sides, add the chopped garlic, and when it starts to sizzle, add the mussels.
After two minutes, add the shrimp as well, season with salt and pepper, and let them sauté for about a minute before adding the hot liquid.
Continue cooking for a few more minutes over medium heat, just until the shrimp are no longer raw, and there is some sauce left.
Do not overcook, as seafood cooks quickly, and you risk it becoming tough.
After boiling the pasta, drain it but set aside a cup of the cooking water.
Transfer it to the pan and let it blend with the sauce.
If it gets too dry during this process, do not hesitate to add some pasta cooking water.
Serve your Squid Ink Tagliolini with Mussels and Shrimp hot, sprinkled with grated lemon zest and chopped parsley.
If you have the opportunity to use fresh seafood, the recipe will be even more delicious, but it will certainly require more time.
However, you can prepare the sauce the day before, thus halving the time when serving the tagliolini.
Do you love seafood dishes? Then don’t miss the next recipe: Whole Wheat Spaghetti with Anchovies in Oil
Do you love seafood dishes? Then don’t miss the next recipe: Whole Wheat Spaghetti with Anchovies in Oil
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