Black Spaghetti alla Chitarra with Mussels, Chilis and Mint

• 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 debearded
• 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

1. Press sheets of black pasta through the chitarra and set aside.
2. Bring 6 quarts water to boil and add 2 tablespoons salt.
3. In a 12- to 14-inch saute pan, heat olive oil until smoking.
4. Add onion and cook until softened, about 3 minutes.
5. Add mussels, pepper and white wine.
6. Cover and cook until mussels have just opened, about 2 minutes.
7. Add tomato sauce and bring to boil.
8. Meanwhile, drop pasta in boiling water and cook until tender, about 1 minute.
9. Drain well and toss into pan with mussel mixture.
10. Add mint leaves, toss pasta to coat and serve.

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

Taken from www.foodnetwork.com/recipes/mario-batali/black-spaghetti-alla-chitarra-with-mussels-chilis-and-mint-recipe.html (may not work)