2 pounds mussels or clams in the shell
1/4 cup olive oil
3 garlic cloves, chopped
1 hot, dried red pepper
1/2 cup dry white wine
2 Tbsp chopped parsley
salt and pepper
14-ounce package black (squid ink) pasta
Soak shellfish in cold water to cover for 30 minutes. Drain and scrub to clean. Saute in olive oil with garlic and pepper for 5 minutes. Pour in white wine, cover and reduce heat. Let steam until shells pop open, adding more wine if needed to keep liquid in the pan.
Add parsley, season with salt and pepper, and set aside.
Boil pasta until just tender. Drain, then toss with seafood and juices.
Serves 4.
