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Black Spaghetti Alla Chitarra with Mussels, Chilis and MintRecipe : Black Spaghetti Alla Chitarra with Mussels, Chilis and Mint
Procedure :
1 recipe black pasta, rolled out to thinnest setting 4 tablespoons virgin olive oil 1 medium red onion, cut into -- 1/8th-inch julienne 2 pounds fresh Prince Edward Island mussels, -- scrubbed and= debe 1 tablespoon crushed red pepper 1/4 cup dry white wine 1 cup basic tomato sauce 1 bunch mint leaves, approximately -- 1/2 cup packed 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 sautJ 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 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. |
