Black Spaghetti Alla Chitarra With Mussels, Chilis And Mint

Recipe Ingredients

1		Black Pasta - (see recipe)
		= (rolled out to thinnest setting)
4 tablespoons	60ml	Virgin olive oil
1 tablespoon	15ml	Red onion - cut 1/8" julienne (medium)
2 lbs	908g / 32oz	Fresh Prince Edward Island mussels - scrubbed, debearded
1 tablespoon	15ml	Crushed red pepper flakes
1/4 cup	59ml	Dry white wine
1 cup	237ml	Basic Tomato Sauce - (see recipe)
1/2 cup	20g / 0.7oz	Mint leaves - (packed)

Recipe Instructions

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 saute 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 the Basic 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.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5666) - from the TV FOOD NETWORK

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