Ingredients (serves 4)
2 lbs mussels (washed and beards removed)
2 c ground sausage (cooked)
10 oz bag of spinach
1/4 c parsley (chopped)
1/2 c of calamari tubes, cut into rings
1 large white onion
1 Tbsp crushed red pepper
1 c white wine
1 Tbsp saffron
1/2 c garlic cloves
2 oz canola oil
3 Tbsp butter
1 lb dried linguini pasta
Salt and pepper to taste
Start by cooking your ground sausage in a sauté pan with a little bit of water. While this is happening, you can clean and remove the beards from the mussels and cut the calamari into rings.
Once the sausage is cooked, set in the fridge for later. Start the garlic and saffron sauce by sautéing the chopped onion, carrot, and garlic in a saucepot with a bit of oil over medium heat. Add the saffron and deglaze the pan with white wine.
Add a half-gallon of water, bring to a boil, and simmer for 30 minutes. At the end of that 30 minutes, blend the mixture on high until smooth.
Begin to assemble the dish. To start, bring a pot of water to a boil and add the linguini, stirring occasionally. While the pasta cooks, heat a large sauté pan, add the oil, and crisp the cooked sausage. Once it has browned nicely, deglaze the pot with the garlic saffron broth and add the mussels and squid. Cover with a sheet pan for two minutes and allow the broth to reduce on high heat.
Once the mussels open, add spinach, chopped parsley, red pepper flakes, and butter. Stir and continue to reduce until a desired consistency is reached. This process should take about 10 minutes, and by that time the pasta should be done. Strain the pasta and cook it in the sauce for another minute or two to absorb the flavors. Plate and enjoy.