Ingredients:

• 500 g black tagliatelle – with cuttlefish ink
• 150 grams of mussels
• 4 tbsp. olive oil
• 2 fresh onions, finely chopped
• 3 cloves of garlic, finely chopped
• 1/3 cup ouzo Kouzoulo
• 2 tbsp. chopped dill
• 2 tbsp. chopped parsley
• Lemon zest
• Freshly ground pepper
• Salt

Execution:
Boil the mussels for 5 ‘. Strain them and hold the water. Then put the olive oil in a saucepan and lightly sauté the onions and garlic, until golden brown. Once they become transparent, add the mussels and after 3 ‘- 4’ quench with Kouzoulo ouzo. Once evaporated, add a little of the mussel broth, lemon zest, dill and season with salt and pepper. Stir and simmer for about 5′, until the sauce sets. Meanwhile, put water, salt and the rest of the shrimp broth in a saucepan. Boil the spaghetti around 8 ‘so that it is al dente. Add the boiled pasta to the sauce, sprinkle with a little parsley and stir.