Squid Ink Pasta with Mussels

Bring a large pot of generously salted water to a boil, add pasta and cook until al dente.

Meanwhile, rinse and remove the beards from the mussels. If any of the shells remain open or do not fully close when rinsing, discard them as these are dead.

Heat oil over medium heat in a large lidded saucepan. Add garlic and red pepper flakes and cook until fragrant, about 1 minute. Add marinara and mussels and cover.

Bring to a simmer and cook until mussels open on their own, about 5 minutes.

Plate a serving of pasta and spoon mussels and marinara over pasta as desired. Alternatively, you can add the pasta directly to the saucepan and toss it with the entire dish. This is largely dependent on how much room you have in the pan.

Top each plate with fresh chopped basil and shaved parmesan cheese.