Squid ink pasta with ‘Nduja and mussels

Recipe

2 sets of dough, one made regular (150g) and one (150g) made with one tablespoon of squid ink m.

Sauce
– sautee garlic, parsley stems, and one shallot in olive oil over medium heat
– once toasted and fragrant – add white and black pepper, followed by heaping blobs of the ‘Nduja. Combine ‘Nduja with other automatics and and let brown a bit in the pan
– add mussels, dried shittake, kombu, and white wine – cover and let mussles steam and open
– remove mussels and take out flesh.
– cook pasta and finish in pan with the sauce – finish with butter
– finish with charred lemon – squeeze over individual plates when serving