Imagine a dish that's not just a meal, but a sensory journey that transports you straight to the rugged coastlines of Italy. This black fettuccine with mussels isn't just another pasta recipe—it's a dramatic, flavor-packed experience that combines the mysterious allure of jet-black pasta with the briny richness of fresh mussels and a fiery kick of chili. Perfect for adventurous home cooks looking to impress, this recipe transforms simple ingredients into a restaurant-worthy masterpiece that will have your dinner guests wondering if a professional chef secretly took over your kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz black fettuccine
- 1 lb mussels, cleaned
- 4 cloves garlic, minced
- 1 teaspoon red chili flakes
- 1/4 cup white wine
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Begin by preparing all your ingredients. Clean the mussels under cold running water, scrubbing the shells to remove any dirt or debris. Discard any mussels that are open and do not close when tapped.
- In a large pot, bring salted water to a boil over high heat. Once boiling, add the black fettuccine and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant, being careful not to burn it.
- Add the red chili flakes to the skillet and stir to combine with the garlic, allowing the flavors to meld for another minute.
- Pour in the white wine and bring the mixture to a simmer. Let it cook for about 2-3 minutes, allowing the alcohol to evaporate and the flavors to concentrate.
- Add the cleaned mussels to the skillet, cover with a lid, and cook for about 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed after cooking.
- Once the pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the fettuccine and add it directly to the skillet with the mussels and sauce.
- Toss the pasta gently in the skillet, adding reserved pasta water a little at a time if the mixture seems dry. Ensure the fettuccine is well coated in the garlic, wine, and mussel juices.
- Remove the skillet from heat. Taste and adjust seasoning if necessary, adding salt or more chili flakes to your preference.
- Serve the black fettuccine with mussels immediately, garnished with freshly chopped parsley for a burst of color and flavor.
Tips
- Mussel Freshness is Key: Always buy mussels the day you plan to cook and check each one carefully. Discard any with broken shells or that don't close when tapped.
- Don't Overcook: Mussels cook quickly. As soon as the shells open, they're done. Overcooked mussels become tough and rubbery.
- Pasta Water Magic: Always reserve some pasta water before draining. Its starchy goodness helps create a silky sauce that clings perfectly to your fettuccine.
- Chili Control: Adjust the red chili flakes to your heat preference. Start with less—you can always add more, but you can't take it away!
- Serve Immediately: This dish is best enjoyed hot and fresh, with the mussels still steaming and the pasta perfectly al dente.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 20g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 55mg
