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.

MOLTO MARIO SHOW #MB5672

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