Black Spaghetti Alla Chitarra with Mussels, Chilis and Mint
|
Ingredients
| 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 |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
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.
Similar Recipes
pasta dishes