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BLACK SPAGHETTI ALLA CHITARRA WITH MUSSELS, CHILIS AND MINT
Recipe By :MOLTO MARIO SHOW #MB5666
Serving Size : Preparation Time :
Categories :New Text Import
Amount Measure Ingredient -- Preparation Method
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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
1/4 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.
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