Squid ink pasta with mussels is a simple, elegant dish featuring squid ink spaghetti or linguine tossed with fresh mussels, marinara, garlic, shaved Parmesan, and basil. The combination of briny shellfish, savory sauce, and distinctive black pasta makes for a memorable plate that you can assemble in about 20 minutes, perfect for a special weeknight or dinner with guests.
Squid ink pasta gets its glossy black color and subtle ocean flavor from the ink of squid, octopus, or cuttlefish. The taste is typically mild and pairs especially well with seafood, while the dramatic presentation adds a touch of theater to the meal.
If you prefer a milder or more familiar option, classic red sauce dishes such as a simple marinara or a rigatoni bolognese are great weeknight choices. For a fresh, bright twist, a homemade pesto also complements shrimp and other seafood nicely.
How to Clean and Prep Mussels For Cooking
Rinse mussels under cool running water to remove sand and debris. Remove any beards by pulling firmly toward the hinge of the shell. Discard mussels that are cracked, broken, or remain open and do not close when tapped — these are likely dead and not safe to eat. Sometimes a live mussel will take a moment to close, so give them a brief pause before discarding.
How to Cook Mussels in Red Sauce
Use a large saucepan with a tight-fitting lid so the sauce can steam the mussels quickly and evenly. Sauté garlic and crushed red pepper in olive oil, add marinara, then add the mussels and cover. Once the mussels open — usually about 5 minutes — they are cooked through. Discard any mussels that remain closed after cooking.
More Seafood Recipes
Mussels in Red Sauce
Baked Oysters
Pasta with Mussels
Creamy Beer Steamed Clams with Grilled Bread
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Squid Ink Pasta with Mussels Recipe
Ingredients
- 12–14 ounces squid ink spaghetti or linguine
- 2 pounds mussels, rinsed and beards removed
- 15 ounces marinara or spicy arrabbiata sauce
- 2–3 garlic cloves, minced
- 2 tablespoons olive oil
- Salt, for pasta water
- Dash crushed red pepper flakes
- Shaved Parmesan, for serving
- Minced fresh basil, for serving
Instructions
- Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente according to package directions.
- Meanwhile, rinse the mussels and remove any beards. Discard any mussels that are cracked or remain open after tapping.
- Heat the olive oil over medium heat in a large lidded saucepan. Add garlic and crushed red pepper flakes and cook until fragrant, about 1 minute. Add the marinara sauce and the mussels, then cover.
- Bring to a simmer and cook until the mussels open on their own, about 5 minutes. Discard any that remain closed.
- Plate the pasta and spoon mussels and sauce over it, or add the drained pasta directly to the saucepan and toss to combine if the pan is large enough.
- Garnish with chopped fresh basil and shaved Parmesan before serving.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Mention @kitchenswagger or tag #kitchenswagger when you share your plate.