Yield: 1 Servings
|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|
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@...>