Black Fettuccine with Mussels, Garlic and Hot Chilis



4 servings



Black Pasta (see recipe elsewhere)
2 tbsp. salt
4 oz. extra-virgin olive oil
8 cloves garlic, thinly sliced
6 jalapeño peppers, seeded, and thinly sliced
2 cups dry white wine
1 cup Basic Tomato Sauce (see recipe elsewhere)
1-1/2 to 2 lb. sm. mussels, scrubbed, bearded


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

Bring 6 quarts water to a boil and add 2 tbsp. salt. In a large 12- to 14-inch skillet, heat olive oil and sauté garlic and jalapeños in the olive oil over medium heat, until lightly browned. Add wine and Basic 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. Stir gently with tongs to mix pasta and sauce for approximately 1 minute using medium heat. Place pasta in a warm serving dish and serve immediately.

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