photo: Black Pasta with Mussels

Black Pasta with Mussels

Sometimes we overestimate the difficulty of preparing some dishes, giving the right to their implementation to the cooks of cafes and restaurants. Do not be afraid, with a few exceptions, no one will cook a dish for you better then you will do it yourself anyway. Now I will prove you how complex dishes are easily prepared. The ingredients are completely simple and affordable. In this case, to observe the style, take black spaghetti, inked with cuttlefish. The taste is absolutely the same as for classical ones, but they are indispensable here for visual pleasure.


  • Black spaghetti
    200 g
  • Hot red pepper
    1 pcs
  • Parsley
    - to taste
  • Green onion
    - to taste
  • Red onion
    1 pcs
  • Olive oil
    30 g
  • Mussels
    300 g


  • 1. At first, chop grass, onion and pepper. Here you need to remember that the smaller the pieces – the more homogeneous the sauce, and vice versa, if you like to distinguish between individual ingredients – cut larger pieces.
  • 2. When everything is ready, cook the pasta. Once again about the 1110 rule. For every 100 g of pasta you need 1 liter of water and 10 g of salt. Only in case there is enough water, the pasta will cook properly and at the right time. While the pasta is boiling, start preparing the sauce. Fry herbs, onions and peppers in olive oil, adding them with an interval of a minute and a half.
  • 3. Vegetables have become soft – it is time for mussels. Carefully put them in a pan and cover with a lid. Watch out, remove them from the fire as soon as they are opened. All of us know the property of seafood to become rubber with excessive heat treatment. We do not need it. Throw away those mussels that will not open.
  • 4. Add the paste, mix and serve to the table. It is good to sprinkle with lime or lemon juice. Bon Appetite!
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