Black Spaghetti With Mussels

• 1 (12 ounce) package black squid ink pasta
• 4 tablespoons virgin olive oil
• 1 medium red onion, cut into 1/8 inch julienne
• 2 lbs fresh mussels, scrubbed
• 1 tablespoon crushed red pepper flakes
• 1/4 cup dry white wine
• 1 cup basic tomato sauce
• 1 mint leaf

1. Press sheets of black pasta through the chitarra and set aside. Bring 6 quarts water to boil and add 2 tablespoon salt. In a 12 to 14 inch saute pan, heat olive oil until smoking. Add onion and cook until softened about 3 minutes.
2. 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.

pasta, virgin olive oil, red onion, fresh mussels, red pepper, white wine, tomato sauce, mint leaf

Taken from www.food.com/recipe/black-spaghetti-with-mussels-232538 (may not work)