Fancy a signature recipe? Try spaghetti with squid ink and mussels by celebrity Chef Antonino Cannavacciuolo, a dish that enhances the authentic taste of the sea, refined and flavorful, a tribute to the best ingredients of the Mediterranean Sea.

Ingredients for 4 people

For the mussels

1.50 kg of mussels
1 clove of garlic
Parsley to taste
Extra-virgin olive oil

Procedure

In a saucepan, brown the parsley and garlic, peeled and removed of the core, in oil. When the garlic is golden, add the mussels (previously cleaned and brushed) and cover.

Over high heat, after about 30 seconds, add a glass of water and, still keeping covered, cook for a few minutes, moving the casserole until the mussels are all open. It is advisable to remove the mussels from the saucepan with tongs as they open, so that from the first to the last there is uniformity of cooking.

Clean them by separating the fruit from the shell. Cut them into small pieces (leaving some whole for finishing the dish).

Strain the liquid and store it.

For the fish stock

5 kg fish bones
1 fennel
2 white onions
1 celeriac
1 celery stalk
Extra virgin olive oil

Procedure

Soak the bones overnight (or wash them well under running water).

Wash and chop the vegetables. In a saucepan cook them over a low flame with a little oil, then add the fish bones and continue cooking. When they have changed color, wet them with water and ice until covered by them, then bring to a boil.

Skim (with a skimmer remove any foam that forms on the surface of the water) and simmer for 20 minutes. Remove from heat and let cool, then strain through chinois and refrigerate. The next day remove the congealed fat from the top with a spoon.

It can be stored 2 to 3 days in the refrigerator or frozen in containers, such as in ice molds.

For the cream of mussels

300 g cleaned mussels
1 spring onion
2 potatoes
Fish stock (if needed) to taste
Extra-virgin olive oil
Natural salt to taste

Procedure

Wash and peel the potatoes. Finely chop them along with the spring onion, then brown with a drizzle of oil. Pour in the cooking liquid from the mussels, and when the potatoes are cooked, add the mussels and cook for 1 minute. Remove from heat and whisk, adding fish stock if necessary. Season with salt and oil and pass through the chinois.

For the cod tripe chips

Sunflower seed oil
150 g of cleaned cod tripe

Procedure

Boil the tripe in water for at least 10 minutes. Using tongs, move it to a baking sheet lined with a sheet of baking paper. Cover it with another sheet and dry it in the oven between two baking sheets at 165° for about 15minutes. Afterwards, fry in sunflower oil until chips form.

For the spaghetti

360g of spaghetti
1 cuttlefish
8g squid ink
1 clove of garlic
Fish stock
Chopped parsley
Extra virgin olive oil
Natural salt to taste
Black pepper to taste
Garlic oil (2 cloves of garlic, peeled and with core removed, 100 ml of evo oil; whisk)

Procedure

In a large frying pan, heat the garlic clove in oil until golden, then turn off the flame and add the cuttlefish previously cleaned, washed, cut into small cubes and seasoned with oil, salt and pepper. Brown it quickly, then move it to a container and cover it with foil so that it remains soft.

Turn the flame back on under the pan, pour in the fish stock and bring it to reduction. Keep some of it for finishing the dish.

Cook the spaghetti for 6 minutes in boiling salted water. Drain and finish cooking in the pan with the reduced fish stock, pouring more stock if necessary.

When the pasta is al dente, add the squid ink and diced cuttlefish, mix and toss with garlic oil, chopped parsley, evo oil, salt (if needed) and pepper.

For the finish

8 datterini tomatoes
Red pepper
Maldon salt to taste

Procedure

Heat the reduction left aside and flavor it with garlic oil, chili pepper, chopped parsley, the cooking liquid from the mussels, salt and lastly the shredded mussels and the tomato stems (previously blanched, peeled and seeded). Arrange to taste.