Cuttlefish Spaghetti with Mussels


  • 400g (14 oz.) Torino Cuttlefish Spaghetti

  • 400g (14 oz.) peeled tomatoes

  • 1/2 cup olive oil

  • 400g (14 oz.) mussels

  • 2 tablespoons of chopped parsley

  • 1 garlic clove (chopped finely)

  • 1 small piece of red chili

  • salt

  • pepper

Place the mussels into a bowl containing cold salted water a few hours before cooking, in order to cleanse of any impurities, and refrigerate. Scrub mussels well when ready to use them.

Heat the olive oil in a saucepan, add the finely chopped garlic and sauté until golden. Add the chopped tomatoes, red chili and cook for 30 minutes. Add the mussels and steam over medium heat until mussels open. Stir in the parsley. Meanwhile, in a separate pot, cook the spaghetti in boiling salted water. Drain well and pour the pasta into the saucepan containing the sauce. Mix well, garnish with some more chopped parsley and serve.