Antonio Carluccio

Black Fettuccine with Mussels, Garlic and Parsley

Fettucine Nere con Peoci

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
An Invitation to Italian Cooking
An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

  • About

‘Peoci are those beautiful Adriatic mussels, very sweet in taste, that you can find only in the Venetian laguna. And in Venice you will also find the very small tender seppia or cuttlefish, whose ink is the basis of so many wonderful Venetian recipes, and of home-made black pasta.’

Ingredients

  • 400 g (14 oz) home-made black fettuccine, or dried black fettuccine or tagliatelle
  • 2

Method

For home-made black pasta, use 400g (14 oz) flour, 2 medium eggs and the ink from 2 small cuttlefish diluted with enough water to make 100ml (30 oz). Make as the Basic Pasta Dough.

Scrub the mussels clean. In a saucepan with a lid put the mussels and 2 tbsp of the olive oil. Over a strong flame steam the mussels open, shaking the pan every so often. Th