Black spaghetti alla chitarra with mussels, chilis and mint

Yield: 1 Servings

Measure 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

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@...>

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