Amigos, you need to get to know squid ink

This pasta with mussels and squid ink will blow your mind...it's so easy and tastes like the sea!

People of Substack!

If you had a chance to listen to the first episode of my podcast, Longer Tables, you heard me make Squid Ink Pasta with Mussels with my special guest Eric Ripert (listen to how much he complained about the 20 pounds he gained when he came on vacation with me!). I often make this recipe when I am home with my family because it’s a meal that I can have ready in less than 15 minutes. Seriously! The secret is good canned seafood, in this case calamares en su tinta, or squid in their own ink.

I love this dish because it’s super flavorful—and because you waste nothing while making it. The water you use to cook the mussels is also used to cook the pasta. You can adjust the amount of pasta you use, depending on how many you are cooking for.

Note: This recipe is made to serve four but if you cut the amount of pasta and mussels in half but use the same amount of squid ink, the dish will be even richer in flavor.

Squid Ink Pasta with Mussels

Serves 4