Black Spaghetti Alla Chitarra With Mussels, Chilis And Mint

Recipe Ingredients

1		Black pasta - 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 * note
1/2 cup	20g / 0.7oz	Packed mint leaves

Recipe Instructions

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

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.

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

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