Filotea Squid ink Chitarra Pasta with Mussels, Proscuitto in Plum Wine Sauce

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I am not Italian, but I love Italian food!  You name it pasta with seafood and sauces, some thin crust pizza’s and many more italian delicacies.  This dish was actually inspired by my good friend and a great guy Francesco Severoni, who is one of the owners of the most delicious pasta brand “Filotea”.  Well, aside from a nice and fancy Italian accent, this man knows how to make pasta!  I honestly have tried several of his pastas, and can definitely say they all taste unbelievable.

We usually buy this pasta during our trips to Italy, directly from the factory and bring a bunch of boxes back to US for us to enjoy throughout the year.    Ok, just kidding!  Sadly I’ve never actually been to Italy, but always wanted to go…so hopefully this dream will come true in the next few years or so:).  Good news though, that you don’t have to travel to Italy to get Francesco’s pasta!  He has few locations in the US where he ships his Italian Made Delicacies:) We buy them usually in Fairway, but he has other locations like Dean and Deluca and soon it will be coming to COSTCO!

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This dish was inspired by Filorea’s Squid ink Chitarra Pasta, which has thin noodles that are black in color.  I actually came up with this recipe and the sauce, but the combination of these ingredients turned out to be unbelievable.  I strongly advice you to try this at home!:)  Who would think that substituting white wine for red sweet plum wine for making the sauce would making it taste so different and truly delicious.  I hope you will like it too!

Ingredients:

  • 1/2 Pack of Filotea Squid ink Chitarra Pasta
  • 1 Pack of Frozen Mussel Meats
  • 1 Pack of Cubed Prosciutto
  • 1 Stick of Butter
  • Dried Scallions, Red Onions and Garlic  about 2 Table Spoons of Each
  • 1/3 Cup of Plum Sweet Red Wine
  • Parmesan Cheese to garnish

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How to make Filotea Squid ink Chitarra Pasta with Mussels, Prosciutto in Plum Wine Sauce:

1.  Fill a pot with water and boil the water, then put 1/2 pack of your pasta and cook it for about 3-5 minutes.  If you like your noodles on the softer side, cook a little longer.

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2.  Drain the water when the pasta it’s ready.

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3.  Now you are ready to make your sauce.  Take out your spices and plum wine.

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4.  I didn’t have fresh ingredients available so I used freeze-dried spices, which honestly taste like the real thing when cooked.  So I just took a little cup and filled it 1/3 with scallions, 1/2 with red onion and 1/2 with garlic.  You can always replace this with fresh ingredients if you like.

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5.  Now you can make your sauce.  Heat up a skillet, add 1/3 stick of butter and 1/3 pack of prosciutto.  If you are using fresh ingredients, add your spices and onions first and cook them well.

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6.  When prosciutto is slightly cooked (should take no more then 2 minutes) add all your dried spices, 1/3 stick of butter and cook for additional 2 minutes.

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7.  Now add 1/3 cup or more of Plum Red Wine.  While you can replace this with white wine or any other red wine I found that this particular wine really make this dish taste really unique.  Simmer and mix everything for additional minute.

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8.  Finally add the some more butter and your cooked Mussles so they would warm up and absorb the sauce.  Simmer for 2 more minutes, stirring well.

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9.  Your sauce and seafood is now ready, simply add your cooked pasta in and mix everything well.

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10.  Your dish is done, just sprinkle it with some Parmesan Cheese and enjoy!  It turned out so delicious, my kids loved it, I hope you will too!  Let me know what you think:)

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Love,

Natalie

Filotea Squid ink Chitarra Pasta with Muscles, Proscuitto in Plum Wine Sauce
 
Prep time
Cook time
Total time
 
Filotea Squid ink Chitarra Pasta with Muscles, Proscuitto in Butter, Dried Herbs and Plum Wine Sauce
Author:
Recipe type: Pasta with Seafood
Cuisine: Italian
Serves: 4
Ingredients
  • ½ Pack of Filotea Squid ink Chitarra Pasta
  • ½ Pack of Frozen Mussel Meats
  • ⅓ Pack of Cubed Prosciutto
  • ⅔ Stick of Butter
  • Dried Scallions, Red Onions and Garlic about 2 Table Spoons of Each
  • ⅓ Cup of Plum Sweet Red Wine
  • Parmesan Cheese to garnish
Instructions
  1. Fill a pot with water and boil the water, then put ½ pack of your pasta and cook it for about 3-5 minutes. If you like your noodles on the softer side, cook a little longer.
  2. Drain the water when the pasta it’s ready
  3. Now you are ready to make your sauce. Take out your spices and plum wine.
  4. I didn’t have fresh ingredients available so I used freeze-dried spices, which honestly taste like the real thing when cooked. So I just took a little cup and filled it ⅓ with scallions, ½ with red onion and ½ with garlic. You can always replace this with fresh ingredients if you like.
  5. Now you can make your sauce. Heat up a skillet, add ⅓ stick of butter and ⅓ pack of prosciutto. If you are using fresh ingredients, add your spices and onions first and cook them well.
  6. When prosciutto is slightly cooked (should take no more then 2 minutes) add all your dried spices, ⅓ stick of butter and cook for additional 2 minutes
  7. Now add ⅓ cup or more of Plum Red Wine. While you can replace this with white wine or any other red wine I found that this particular wine really make this dish taste really unique. Simmer and mix everything for additional minute
  8. Finally add the some more butter and your cooked Mussles so they would warm up and absorb the sauce. Simmer for 2 more minutes, stirring well.
  9. Your sauce and seafood is now ready, simply add your cooked pasta in and mix everything well.
  10. Your dish is done, just sprinkle it with some Parmesan Cheese and enjoy! It turned out so delicious, my kids loved it, I hope you will too! Let me know what you think:)

 

 

 

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