Black Spaghetti Alla Chitarra With Mussels, Chilis And Mint Recipe

• 1 x recipe Black Pasta rolled out to thinnest setting
• 4 Tbsp. Virgin extra virgin olive oil
• 1 med Red onion cut 1/8" julienne
• 2 lb Fresh Prince Edward Island mussels scrubbed, debearded
• 1 Tbsp. Crushed red pepper flakes
• 1/4 c. Dry white wine
• 1 c. Basic Tomato Sauce see * Note
• 1/2 c. Packed mint leaves

1. Press sheets of black pasta through the chitarra and set aside.
2. Bring 6 qts water to boil and add in 2 Tbsp.
3. salt.
4. In a 12- to 14-inch saute/fry pan, heat extra virgin olive oil till smoking.
5. Add in onion and cook till softened, about 3 min.
6. Add in mussels, pepper and white wine.
7. Cover and cook till mussels have just opened, about 2 min.
8. Add in the Basic Tomato Sauce and bring to boil.
9. Meanwhile, drop pasta in boiling water and cook till tender, about 1 minute.
10. Drain well and toss into pan with mussel mix.
11. Add in mint leaves, toss pasta to coat and serve.
12. This recipe yields 4 servings.
13. NOTES : Joe's note: The recipe for "Black Spaghetti" wasn't available to me at the time this recipe was formatted.

recipe black pasta, virgin extra virgin olive oil, red onion, fresh prince edward, red pepper, white wine, tomato sauce, mint

Taken from cookeatshare.com/recipes/black-spaghetti-alla-chitarra-with-mussels-chilis-and-mint-86079 (may not work)