Black Capellini with Mussels in Garlic Cream Sauce
Black capellini with mussels brings thin cuttlefish ink pasta and tender mussel meat together in a garlic and basil cream sauce. A little strained mussel broth gives the sauce its seafood flavor without needing a long ingredient list. Keep the sauce loose and add the pasta at the last moment so the fine strands stay separate rather than turning into a soft, sticky mound.
Ingrédients
- 2 lb live mussels in their shells
- 12 oz fresh black capellini or 8 oz dried black capellini
- 4 garlic cloves finely chopped
- 1/2 cup dry white wine
- 3/4 cup heavy cream
- 2 tbsp finely grated Parmigiano-Reggiano
- 2 tbsp chopped fresh basil divided
- 1/2 cup strained mussel cooking liquid reserved after steaming
- Up to 1/2 cup reserved pasta cooking water as needed
- Freshly ground black pepper to taste
- Salt only as needed, plus a little for the pasta water
Instructions
- Scrub and debeard the mussels. Discard cracked shells and open mussels that do not close when tapped. Chop the garlic and basil.
- Bring the wine and garlic to a simmer in a large pot. Add the mussels, cover, and steam until open and cooked through, usually 5 to 7 minutes. Discard any that remain closed.
- Remove the mussel meat from the shells. Strain the cooking liquid through a fine sieve lined with damp cheesecloth. Measure 1/2 cup, diluting with water first if salty.
- Simmer the measured broth in a large skillet until reduced to 1/4 cup, about 2 to 4 minutes. If it already tastes strongly seasoned, use 1/4 cup and skip reducing.
- Add the cream and simmer gently for 2 to 3 minutes, until slightly thickened but still fluid. Stir in half the basil and black pepper; keep on very low heat.
- Cook the pasta in lightly salted boiling water according to package directions, checking early. Reserve 1/2 cup cooking water and drain without rinsing.
- Add the pasta and mussel meat to the sauce. Toss gently over low heat until the mussels are hot, usually 30 to 60 seconds, adding pasta water a tablespoon at a time as needed. Remove from the heat, stir in the Parmigiano and remaining basil, adjust the consistency and salt, and serve immediately.
Vidéo
Notes
Use the package timing for your specific fresh or dried pasta. Calories are approximate and depend on edible mussel yield and pasta type. The reserved mussel liquid comes from the steaming step; it is not an additional purchased ingredient. Refrigerate leftovers within two hours and eat the next day for best texture.