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Squid Ink Pasta, Mussels, Saffron and Spinach

Handmade squid ink pasta tossed with steamed mussels in a creamy saffron-infused white wine broth with spinach and diced tomatoes.

SeafoodMain CoursePastaGourmetMussels
Estimated Nutrition
Calories
741.2
kcal / serving
2964.8 kcal total
Carbs
60.1g
per serving
240.4 g total
Fat
38g
per serving
152.2 g total
Protein
37.2g
per serving
148.6 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
3
piece
Egg Yolks
Free-range
2
piece
Eggs
Free-range
50
g
Unsalted Butter
75
ml
Double Cream
GrainsCereals
250
g
Pasta Flour
Type 00, plus extra for flouring
Liquids
30
ml
Fish Stock
150
ml
Dry White Wine
NutsSeeds
1
pinch
Saffron Strands
2
clove
Garlic
Finely chopped
1
pinch
Black Pepper
Freshly ground to taste
OilsFats
30
ml
Olive Oil
Divided for dough and cooking
15
ml
Olive Oil
To coat cooked pasta
Other
3
sachet
Squid Ink
Seafood
1.5
kg
Mussels
Cleaned and debearded
Vegetables
2
piece
Shallots
Finely chopped
200
g
Baby Leaf Spinach
Fresh
2
piece
Tomatoes
Skinned, deseeded and cut into 0.5cm cubes

Method

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