Yield: 4 servings
Measure | Ingredient |
---|---|
1 \N | Recipe black pasta, rolled |
\N \N | Out to thinnest setting |
4 tablespoons | Virgin olive oil |
1 medium | Red onion, cut into |
⅛ \N | Th-inch julienne |
2 pounds | Fresh Prince Edward Island |
\N \N | Mussels, scrubbed and |
\N \N | Debearded |
1 tablespoon | Crushed red pepper |
¼ cup | Dry white wine |
1 cup | Basic tomato sauce |
1 bunch | Mint leaves, approximately |
½ cup | Packed |
Press sheets of black pasta through the chitarra and set aside. Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12- to 14-inch sautJ pan, heat olive oil until smoking. Add onion and cook until softened, about 3 minutes. Add mussels, pepper and white wine.
Cover and cook until mussels have just opened, about 2 minutes. Add tomato sauce and bring to boil. Meanwhile, drop pasta in boiling water and cook until tender, about 1 minute. Drain well and toss into pan with mussel mixture. Add mint leaves, toss pasta to coat and serve.
MOLTO MARIO SHOW #MB5672