Black Spaghetti Alla Chitarra with Mussels

This is a stunner of a plate: jet-black squid-ink spaghetti, cut on a chitarra, tangled with plump mussels in a light white-wine tomato sauce and brightened with fresh mint. The dark pasta against the orange mussel meat makes it as dramatic as it is delicious.

Mussels cook in a flash, and that’s the key to keeping them tender. Soften red onion in hot oil, add the scrubbed mussels with white wine and pepper, cover, and steam just until they open, about two minutes. Any longer and they turn rubbery, and you should toss out any stubborn ones that stay shut.

Fresh pasta cooks just as fast, around a minute, so time the two together: drop the spaghetti as the mussels steam, then drain it and toss it straight into the pan with the tomato-spiked mussel broth.

A handful of mint stirred in at the end is the surprise, a cool, fragrant lift against all that brine. Serve it immediately, while everything’s hot and glistening.

Chef Tips

• Steam the mussels only until they just open, about two minutes. Overcooked mussels turn rubbery.
• Discard any mussels that don’t open after cooking.
• Time the pasta with the mussels, since fresh squid-ink spaghetti cooks in about a minute.
• Don’t skip the mint. Its cool, fragrant freshness is what sets this dish apart.

Variations

• Use store-bought squid-ink or regular dried spaghetti if you can’t make fresh.
• Add garlic, chili flakes, or a pinch of saffron to the broth.
• Swap the mussels for clams, or use a mix of both.