Photo: Eaters Collective
Squid ink pasta, mussels, saffron and spinach
17 ingredients
30 min + 30 min
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
1440
Calories
75g
Protein
52g
Fat
158g
Carbs
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Squid | not in our table | 0 |
| Saffron | not in our table | 0 |
| Leaf | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 free-range egg yolks
- 2 free-range eggs
- 3 sachets squid
- 250g/9oz type 00 pasta flour, plus extra for flouring
- 2 tbsp olive oil
- 2 tbsp fish stock
- 1 pinch saffron
- 1.5kg/3lb 4oz mussels
- 50g/2oz unsalted butter
- 2 shallots
- 2 garlic
- 150ml/5fl oz dry white wine
- 60ml/2½fl oz double cream
- 200g/7oz baby leaf spinach
- freshly ground black pepper
- 2 tomatoes, skinned, deseeded and cut into 0.5cm/¼in cubes
- 1 tbsp olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes