Black Spaghetti Alla Chitarra With Mussels, C

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Title: Black Spaghetti Alla Chitarra With Mussels, C
Categories: New, Text, Import
Yield: 4 servings


1 recipe black pasta, rolled
: out to thinnest setting
4 TB virgin olive oil
1 md red onion, cut into --
1/8 th-inch julienne
2 lb fresh Prince Edward Island
: mussels, -- scrubbed and
: debe
1 TB crushed red pepper
1/4 c dry white wine
1 c basic tomato sauce
1 bn mint leaves, approximately
1/2 c 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.

Recipe By :MOLTO MARIO SHOW #MB5666

Date: Fri, 1 Nov
1996 22:14:18 -0500

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