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Trish Deseines Squid Ink Spaghetti With Mussels Tomatoes Gubbeen Chorizo An

Trish Deseine’s Squid ink spaghetti with mussels, tomatoes, Gubbeen chorizo and fresh herbs

Trish Deseine’s Squid ink spaghetti with mussels, tomatoes, Gubbeen chorizo and fresh herbs

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.

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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

  • Course

    CourseMain Course

  • Serves

    Serves4

  • Time

    Time20 minutes

  • Difficulty

    DifficultyBeginner

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. 

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. 

Used in this Recipe

  • Rustichella d’Abruzzo Tagliatelle 250g

    Rustichella d’Abruzzo Tagliatelle 250g

    €3.80

  • Rustichella d’Abruzzo Fettuccine 250g

    Rustichella d’Abruzzo Fettuccine 250g

    €3.95

  • Grantstown Red Cherry Tomatoes 250g

    Grantstown Red Cherry Tomatoes 250g

    €1.55

  • Grantstown Strawberry Plum Tomatoes on the Vine 250g

    Grantstown Strawberry Plum Tomatoes on the Vine 250g

    €2.50

  • Gubbeen Salami 124g

    Gubbeen Salami 124g

    €31.58

  • Gubbeen Smokehouse Pepperoni

    Gubbeen Smokehouse Pepperoni

    €2.88

  • Second Nature Organic Rapeseed Oil 500ml

    Second Nature Organic Rapeseed Oil 500ml

    €6.55

  • Newgrange Gold Camelina Oil 250ml

    Newgrange Gold Camelina Oil 250ml

    €4.55

  • Newgrange Gold Irish Rapeseed Oil 500ml

    Newgrange Gold Irish Rapeseed Oil 500ml

    €4.95

  • Newgrange Gold Rapeseed Oil Chilli Garlic 250ml

    Newgrange Gold Rapeseed Oil Chilli Garlic 250ml

    €3.75

  • De Cecco Extra Virgin Olive Oil 1lt

    De Cecco Extra Virgin Olive Oil 1lt

    €9.00

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