Black spaghetti alla chitarra with mussels, chilis and mi
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Recipe black pasta, rolled | |
| Out to thinnest setting | ||
| 4 | tablespoons | Virgin olive oil |
| 1 | medium | Red onion, cut into |
| ⅛ | Th-inch julienne | |
| 2 | pounds | Fresh Prince Edward Island |
| Mussels, scrubbed and | ||
| Debearded | ||
| 1 | tablespoon | Crushed red pepper |
| ¼ | cup | Dry white wine |
| 1 | cup | Basic tomato sauce |
| 1 | bunch | Mint leaves, approximately |
| ½ | cup | Packed |
Directions
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.
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