500g spaghetti
Mousseline sauce
1/2 cup olive oil
1/3 cup dry white wine
2 tablespoons chopped parsley
1/2 teaspoon dried oregano
500g squid cut into rings
400g mussels with shells
1 minced garlic clove
1 bell pepper seeded and minced
Salt to taste
500g spaghetti
Mousseline sauce
1/2 cup olive oil
1/3 cup dry white wine
2 tablespoons chopped parsley
1/2 teaspoon dried oregano
500g squid cut into rings
400g mussels with shells
1 minced garlic clove
1 bell pepper seeded and minced
Salt to taste
In a large pot, place 5 liters of water
Cover, bring to boil, and let simmer
Add one and a half tablespoons of salt and let simmer again
Add the spaghetti in batches, stirring and cooking until al dente
Mousseline sauce
In a large skillet, fry the garlic, bell pepper, and oregano in olive oil until golden brown
Add the mussels, squid, white wine, and salt
Cover and let cook for 3 minutes or until the mussel shells open
Drain the spaghetti and immediately mix it with the sauce
Sprinkle parsley and serve.
