Black spaghetti with seafood

Black spaghetti with seafood

Is there anything more tempting than the combination of mysteriously black pasta and exquisite seafood? If you’re looking for a new challenge in the kitchen and want to transport yourself to the flavors of the Italian coast, you’re in the right place.


  • Black spaghetti Nero di Sepia Raguso – 250g
  • Chopped tomatoes – 200g
  • Mussels, such as Vongole Al Naturale Alto Mare – 150g
  • Mussels, such as Le Cozze al Naturale Flott – 150g
  • Extra virgin olive oil – 3 tablespoons
  • Garlic cloves, chopped – 2
  • Fresh parsley for garnish
  • Salt and pepper to taste


In a large pot, bring salted water to a boil and add the black spaghetti. Cook according to the package instructions until al dente. Drain, but reserve a small amount of cooking water.

In a large skillet, heat 2 tablespoons of Marchioni Toscana olive oil over medium heat. Add the chopped garlic and sauté for a moment. Add the chopped tomatoes Pelati Rosso Gargano to the skillet. Cook for a few minutes until the tomatoes soften and a sauce forms. Season with salt and pepper to taste.

In a separate pot, heat the remaining 1 tablespoon of olive oil. Add the Vongole Alto Mare mussels and Le Cozze al Naturale Flott mussels. Sauté over medium heat, then add them to the tomato sauce. Gently mix to combine the ingredients. Add the cooked black spaghetti to the seafood sauce. If the sauce is too thick, you can add a little of the reserved pasta cooking water to thin it out.

Gently toss all the ingredients together to coat the pasta with the sauce and seafood. Before serving, sprinkle the dish with chopped fresh parsley, which will add aroma and freshness.

Serve in deep plates and enjoy this exquisite Italian dish!

    Related Posts