# Cozze in Pasta al Nero di Seppia

A recipe for a delicious appetizer made with black cuttlefish ink dough shells filled with mussels in tomato sauce and oregano.

- Servings: 12 servings
- Total time: 20 min
- Cuisine: Italian
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 0 pasta
- 0 olio extravergine di oliva
- 0 farina
- 1 uova
- 0 nero di seppia
- 2 cloves aglio
- 0 prezzemolo
- 0 cozze
- 0 vino bianco
- 0 pomodori pelati
- 0 origano
- 0 pepe nero
- 0 foglioline di origano fresco

## Instructions

1. Prepare the dough: Mix flour, olive oil, egg, and black cuttlefish ink.
2. Let the dough rest for about an hour.
3. Cook the mussels: In a pan, sauté garlic and parsley. Add mussels, white wine, and water.
4. Separate the mussel meat from the shells.
5. Roll out the black dough with a pasta machine.
6. Cut rectangles from the dough and place them inside the mussel shells.
7. Press and trim the dough to fit each shell.
8. Add another shell on top for support and bake at 180°C for 20 minutes.
9. Prepare the tomato sauce: Sauté garlic in olive oil, then add crushed peeled tomatoes, oregano and mussel cooking water.
10. Place a spoonful of tomato sauce on each black dough shell.
11. Add a cooked mussel on top of the sauce, season with black pepper, and garnish with fresh oregano.

## Equipment

- mixer
- pasta machine
- knife
- frying pan
- oven

## Source

- Original video: https://www.instagram.com/reel/DE7yjXVsVCj/?igsh=MTFvcXk1YWN3cWU2dQ==
- Recipe page: https://www.cliprecipe.com/recipe/6e31da48-2d17-42d6-beb5-4ab50f2fc880
- Extracted: 2025-05-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt