Squid Ink Cozze e Vongole

Squid Ink Cozze e Vongole

Savor our take on an authentic Italian dish with this Squid Ink Cozze e Vongole recipe, featuring a flavorful mix of shellfish.  Upon indulging this delightful recipe that includes our Squid Ink Pasta and EVOO, you will feel as if you’ve been whisked away to the waters of Taranto, Italy. 



Serves: 5




-1 Bag of Giusto Sapore Squid Ink Pasta

-10g of smoked mussels

-250g of fresh mussels

-10 neck clams

-100ml white wine

-20ml Giusto Sapore EVOO

-1 Lemon 

-1g red chili flakes

-1 garlic clove

-3g parsley





  1. Cook Giusto Sapore Squid Ink Pasta according to instructions and reserve pasta water
  2. Finely chop garlic and parsley
  3. On high heat, add Giusto Sapore EVOO and garlic into your pan
  4. Mix in your mussels and clams 
  5. Pour in the white wine and cover your pan with a lid for approximately 6 minutes
  6. Remove the lid and make sure all the shells are open
  7. Add in the smoked mussels, parsley, chili flakes, and half of a lemon zest
  8. Add in salt to taste
  9. Let the pasta emulsify when you add it into the pan and add pasta water if needed 



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