Black Spaghetti Alla Chitarra with Mussels, Chilis and Mint



4 servings



1 recipe Black Pasta, rolled out to thinnest setting
4 tbsp. virgin olive oil
1 md. red onion, cut into 1/8-inch julienne
2 lbs. fresh Prince Edward Island mussels, scrubbed, debearded
1 tbsp. crushed red pepper flakes
1/4 cup dry white wine
1 cup tomato sauce
1/2 cup packed mint leaves


Press sheets of black pasta through the chitarra and set aside. Bring 6 quarts water to boil and add 2 tbsp. salt.

In a 12- to 14-inch sauté pan, heat olive oil until smoking. Add onion and cook until softened, approximately 3 minutes. Add mussels, pepper and white wine. Cover and cook until mussels have just opened, approximately 2 minutes. Add tomato sauce and bring to boil.

Meanwhile, drop pasta in boiling water and cook until tender, approximately 1 minute. Drain well and toss into pan with mussel mixture. Add mint leaves, toss pasta to coat and serve.

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