Spaghetti alla chitarra with cuttlefish ink, mussels, and shrimp
Delight your guests with this refined spaghetti alla chitarra with cuttlefish ink, mussels, and shrimp, a seafood pasta recipe that brings the taste of the sea to your table. Perfect for a special occasion or an elegant dinner, this dish combines fresh, homemade spaghetti alla chitarra with the rich flavors of cuttlefish ink and a medley of mussels and shrimp. Ready in just 90 minutes, this mussels and shrimp spaghetti is a pescatarian delight that's surprisingly easy to prepare. Discover the recipe and savor the authentic taste of Italian seafood pasta!
Dietary Information
Servings:
- 1
To prepare the spaghetti alla chitarra with cuttlefish ink, mussels, and shrimp, first take care of the fresh pasta: on a pastry board, mix 00 flour and semolina 1. Form the classic fountain and pour the eggs and yolk in the center 2. Add a pinch of salt and the cuttlefish ink 3.
- 2
Mix the mixture first with a scraper 4 and then continue to work with your hands 5 until you get a smooth and homogeneous dough 6. Wrap in plastic wrap and let it rest for 30 minutes in the refrigerator.
- 3
Pour a drizzle of oil into a pan, add the chili pepper, garlic, and mussels 7. Deglaze with white wine 8 and close with the lid 9, then cook until they open.
- 4
Once opened, strain 10 and keep the cooking liquid. Remove the shells and set aside 11. Peel the shallot and slice it finely 12.
- 5
Pour a drizzle of oil into a pot, add the shallot and let it simmer for a few minutes. Pour in the tomato pulp 13 and cook for 15 minutes. Then add half of the mussels 14 and let it flavor for a few minutes 15.
- 6
Blend everything with an immersion blender 16 until you get a smooth and homogeneous sauce 17. Set aside. Roll out the dough into sheets 2 mm thick 18.
- 7
Cut the sheets into smaller rectangles 19 and place them on the chitarra, then cut them by passing the rolling pin over them 20. Place the spaghetti alla chitarra on a clean and floured tea towel with semolina 21.
- 8
Meanwhile, clean the shrimp: remove the head, carapace 22 and intestine 23, then collect the pulp in a bowl 24.
- 9
Pour a drizzle of oil into a pan, add the shrimp 25 and sauté for a few minutes, then deglaze with the cooking water of the mussels 26. Also add the remaining mussels 27 and cook for a few minutes, just long enough to mix the ingredients.
- 10
Transfer mussels and shrimp to a bowl 28 and leave the cooking liquid in the pan, it will be needed later. Cook the spaghetti in plenty of boiling salted water 29, drain and transfer them to the pan in which you cooked the mussels and shrimp 30.
- 11
Add mussels and shrimp 31, a few fresh marjoram leaves 32 and toss with a drizzle of oil 33.
- 12
Put the mussel cream on the bottom of the plate 34, arrange the spaghetti in a spread-out nest and complete with shrimp, mussels 35 and a few marjoram leaves. The spaghetti alla chitarra with cuttlefish ink, mussels, and shrimp are ready to be served 36!
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