Squid ink spaghetti with mussels, tomatoes, Gubbeen chorizo & fresh herbs by Trish Deseine

Squid ink spaghetti with mussels, tomatoes, Gubbeen chorizo & fresh herbs by Trish Deseine

With robust flavours and dark glossy looks, this dish is a real winner for a warming Christmas run-up supper with friends.  Treat yourself to a really swanky large cast-iron pan and bring it all piping hot to the table. Serve with some good warmed sourdough or crusty white bread.

Serves 4 | 20 mins prep 

Ingredients

  • 1 shallot, chopped finely

  • 1 garlic clove, chopped finely

  • Olive oil

  • ½ packet Rustichella squid ink spaghetti

  • 450g spanking fresh mussels, scrubbed and debearded

  • ​Dash of white wine

  • 1 Gubbeen chorizo, sliced thinly

  • 6 or 7 nice ripe cherry tomatoes, sliced

  • Fresh scallions, parsley.

  • A nip of fresh chili if you fancy it


Method

Bring a large pot of water to the boil. Cook half the packet of spaghetti.

Heat a large frying pan and fry the chorizo. When it is nice and golden, and giving up its oil, add the tomatoes and swish everything around a little. Take it off the heat and reserve.

In another large pot as the spaghetti and chorizo are cooking, heat the oil and sweat the chopped garlic and shallots until they are softened.  Pour in the wine and let it steam up. Throw in the mussels, put the lid on and give the pot a good shake. Leave the mussels to cook for 3 minutes, until they are all open.

Ladle the mussels into the pan with the chorizo and stir. Add the spaghetti, mix all the ingredients through, garnish with the chopped scallions and herbs and serve. 

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