Spaghetti with cuttlefish ink with a salsa of chickpeas, mint and mussels

Description

Who doesn't love pasta? I love her black pasta with cuttlefish ink, mussels, chickpeas, mint and tomato. All the ingredients are perfectly combined with each other, complementing each other. Try it, you'll love this light and lean, but at the same time, refined pasta.

Ingredients

Spaghetti

200 g
Chickpeas

50 g
Tomato

1 piece
Onion

1 piece
Garlic

1 tooth
Olive oil

3 Tbsp
Salt

1.5 tsp
Mussels

10 piece
Mint

3 piece
Lemon

Cooking

Weigh chickpeas

Soak overnight in cold water

In the morning drain the water, add clean in the amount of 1 part chickpea to 4 parts water, bring to a boil, add salt, reduce the heat and cook for another 50 minutes.

Beautiful and Sunny the chick is ready!

Here do spaghetti with cuttlefish ink - black-black (when cooked a bit becomes gray))) To cook them, put on fire a saucepan with 2 litres water, bring to a boil, add salt (1 teaspoon), add 1 tablespoon of olive oil and spaghetti. Cook for 7 minutes before al-dente (slightly firm in the middle).

While the water is boiled - cook chickpeas salsa. Why chop up onions and fry until Golden brown

Cut large cubes of tomato

And add it to the fried onions.

Immediately add the chickpeas along with the water in which it was cooked (I had it cold, and garbanzo bean soup turned into jelly)

Garlic finely chop or press out through the frog right in the pan to the chickpeas.

Finely chop the mint

Add to the skillet to chickpea salsa and spatium the mouth water floated from the kitchen aroma.

Simmer another couple of minutes; signal - to become soft tomatoes and thickened the sauce, stir again and add the mussels (just frozen but rinsed under running water), doselevel to taste.

Here are the mussels frozen

Once mussels have opened, for 1 minute, and the dish is ready. Put spaghetti in a plate

Unopened mussels are ruthlessly throw away

Spread salsa with mussels over pasta, if desired, sprinkle with a little extra lemon juice

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