Black Fettuccine With Mussels, Garlic And Hot Chilis

Recipe Ingredients

1		Black pasta
2 tablespoons	30ml	Salt
4 oz	113g	Extra virgin olive oil
8		Garlic - thinly sliced
6		Jalapeno pep seeded and thinly sliced
2 cups	474ml	Dry white wine
1 cup	237ml	Basic tomato sauce
1 1/2 lbs	681g / 24oz	Small mussels - scrubbed and bearded

Recipe Instructions

Roll out the pasta dough using a pasta machine to the thinnest setting. Then cut the pasta sheets into fettuccine using the widest setting, about 1-1/2 inches wide. Set aside.

Bring 6 quarts water to a boil and add 2 tablespoons salt.

In a large 12 to 14-inch skillet, heat olive oil and sauteegarlic and jalapenos in the olive oil over medium heat, until lightly browned. Add wine and tomato sauce and bring to boil. Add mussels and cook uncovered for 2 minutes, until mussels have all just opened. Remove from heat and set aside.

Drop the pasta into boiling water and cook 1 to 1-1/2 minutes just until tender. Drain pasta in colander over sink and toss hot pasta into the pan with the mussels. Using medium heat stir gently with tongs to mix pasta and sauce for about 1 minute using medium heat. Place pasta in a warm serving dish and serve immediately.

NOTES : may use up to 2 lbs mussell Black pasta is available at specialty markets and fresh pasta shops if you don't want to make your own. You will need 1 pound.

Source:
MOLTO MARIO MB5603 960114

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