Angel Hair Pasta with Squid, Mussels and Zucchini

Name: Angel Hair Pasta with Squid, Mussels and Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons extra-virgin olive oil, plus more for drizzling; 3 garlic cloves1 minced, 2 thinly sliced; 1/2 teaspoon dried oregano; 3/4 cup panko (Japanese bread crumbs); Kosher salt; 1/2 teaspoon crushed red pepper; 2 pounds mussels, scrubbed; 1 cup dry white wine; 1/2 pound baby squid, bodies cut into thin rings; 1 pound angel hair pasta; 1 pound small zucchini, julienned

Servings: persons

6 tablespoons extra-virgin olive oil, plus more for drizzling
3 garlic cloves1 minced, 2 thinly sliced
1/2 teaspoon dried oregano
3/4 cup panko (Japanese bread crumbs)
Kosher salt
1/2 teaspoon crushed red pepper
2 pounds mussels, scrubbed
1 cup dry white wine
1/2 pound baby squid, bodies cut into thin rings
1 pound angel hair pasta
1 pound small zucchini, julienned

1
In a large, deep skillet, combine 2 tablespoons of the olive oil with the minced garlic, oregano and panko and cook over moderate heat, stirring constantly, until golden and fragrant, about 7 minutes.
2
Season the crumbs with salt and scrape them onto a plate; wipe out the skillet.
3
In the same skillet, heat the remaining 1/4 cup of olive oil with the sliced garlic and crushed red pepper until fragrant, about 30 seconds.
4
Add the mussels and white wine.
5
Cover and cook until the shells have opened, about 5 minutes; discard any mussels that don't open.
6
Add the squid to the skillet and cook just until firm, 1 minute.
7
Using a slotted spoon, transfer the seafood to a large bowl.
8
Meanwhile, in a large pot of boiling salted water, cook the pasta until barely al dente.
9
Drain; reserve 1/2 cup of the cooking water.
10
Add the pasta to the skillet, along with the cooking water and the zucchini.
11
Add the seafood and any accumulated juices and toss over moderate heat until the zucchini is cooked, about 1 minute.
12
Transfer the pasta and seafood to bowls.
13
Drizzle with olive oil and sprinkle with the seasoned crumbs.
14
Serve right away.

819

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 tablespoons extra-virgin olive oil, plus more for drizzling, 3 garlic cloves1 minced, 2 thinly sliced, 1/2 teaspoon dried oregano, 3/4 cup panko (Japanese bread crumbs), and more.

Yes, Angel Hair Pasta with Squid, Mussels and Zucchini falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!