Black spaghetti alla chitarra with mussels, chilis and mint
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Recipe black pasta, rolled out to thinnest setting | |
| 4 | tablespoons | Virgin olive oil |
| 1 | medium | Red onion, cut into; 1/8th-inch julienne |
| 2 | pounds | Fresh Prince Edward Island mussels,; scrubbed and debe |
| 1 | tablespoon | Crushed red pepper |
| ¼ | cup | Dry white wine |
| 1 | cup | Basic tomato sauce |
| 1 | bunch | Mint leaves, approximately; 1/2 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.
Recipe By :MOLTO MARIO SHOW #MB5666 Posted to MC-Recipe Digest V1 #273 Date: Fri, 1 Nov 1996 22:14:18 -0500 From: Meg Antczak <meginny@...>