Fusilli with Mussels and Cuttlefish
Category: Main Courses
Serves: 4
A delightful and flavorful dish that combines the tender, savory taste of mussels and cuttlefish with the heartiness of fusilli pasta. This simple yet sophisticated recipe is a wonderful way to showcase the beauty of fresh seafood in an Italian-inspired meal. The combination of fresh cherry tomatoes, garlic, and a touch of white wine enhances the flavors, creating a comforting and delicious main course.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fusilli | 320g |
| Cuttlefish (Seppie) | 250g |
| Mussels (Cozze) | 1kg |
| Garlic (Aglio) | 1 clove |
| Fresh Parsley (Prezzemolo) | 20g |
| Fresh Chili Pepper (Peperoncino) | 1 |
| Cherry Tomatoes (Pomodorini Ciliegino) | 350g |
| White Wine (Vino Bianco) | 50ml |
| Extra Virgin Olive Oil (Olio Extra Vergine d’Oliva) | 25g |
| Sea Salt (Sale Fino) | to taste |
| Black Pepper (Pepe Nero) | to taste |
Instructions:
-
Prepare the Cuttlefish:
Start by cleaning the cuttlefish. Using a sharp knife, carefully make an incision along the belly of the cuttlefish to remove the internal bone. Gently open it in half and, if necessary, remove the sac containing the ink. Separate the head from the body by gently pulling apart the two sections. Once separated, remove the skin from the body, then cut the body into thin, long strips. -
Prepare the Mussels:
Rinse the mussels under cold running water. Use a knife or steel wool to remove any barnacles and impurities from the shells. Rinse again and set aside. -
Prepare the Chili and Garlic:
Slice the chili pepper lengthwise, removing the seeds, then cut it into thin strips. In a large skillet, heat a drizzle of olive oil over medium heat. Add the chili pepper and garlic clove, broken into pieces. Sauté until the garlic turns golden brown and fragrant, about 2-3 minutes. -
Cook the Mussels:
Add the mussels to the skillet and cover with a lid. Let them cook for several minutes until they begin to open. Once they are open, remove from heat and set aside. Strain the liquid released by the mussels using a fine mesh sieve, collecting the juice in a bowl. Remove the mussels from their shells, keeping a few whole for garnish. Set aside the mussels and their liquid. -
Cook the Tomatoes:
In a separate large non-stick skillet, heat a little olive oil over medium heat. Add the cherry tomatoes, halved, and cook for about 10 minutes until soft. Remove the garlic, then continue cooking for an additional 5 minutes. -
Deglaze with White Wine:
Pour the white wine into the pan with the tomatoes and allow it to evaporate for 1-2 minutes, enhancing the flavors. -
Cook the Fusilli:
In a large pot, bring salted water to a boil. Add the fusilli and cook according to the package instructions until al dente. Drain the pasta, reserving a bit of the pasta water for later use. -
Combine Everything:
Add some of the mussel cooking liquid to a large pot. Then add the cooked fusilli and toss them gently to combine with the flavors. Add the mussels and cuttlefish, stirring to mix all the ingredients. If necessary, adjust the seasoning with salt and black pepper to taste. -
Finish and Serve:
Stir in the freshly chopped parsley, saving a small amount for garnishing. Plate the fusilli and decorate with the reserved whole mussels. Serve immediately, enjoying the rich, fresh flavors of the sea!
Tips for Success:
- Fresh Seafood: For the best results, use fresh mussels and cuttlefish. They will provide the most flavorful broth and tender texture.
- Customize the Heat: If you prefer a spicier dish, you can increase the amount of chili pepper or add a pinch of red pepper flakes to the sauce.
- Wine Pairing: Pair this dish with a light, crisp white wine such as a Sauvignon Blanc or Pinot Grigio to complement the seafood flavors.
Enjoy your delicious and aromatic Fusilli with Mussels and Cuttlefish – a perfect balance of seafood, pasta, and fresh Mediterranean flavors!
