Black Fettuccine With Mussels, Garlic And Hot Chilis Recipe

• 1 x recipe Black Pasta see * Note
• 2 Tbsp. Salt
• 4 ounce Extra-virgin extra virgin olive oil
• 8 x Garlic cloves thinly sliced
• 6 x Jalapeno peppers seeded, sliced thin
• 2 c. Dry white wine
• 1 c. Basic Tomato Sauce see * Note
• 1 1/2 lb Small mussels - (to 2 lbs) scrubbed, bearded

1. Roll out the Black Pasta dough using a pasta machine to the thinnest setting.
2. Then cut the pasta sheets into fettuccine using the widest setting, about 1 1/2 inches wide.
3. Set aside.
4. Bring 6 qts water to a boil and add in 2 Tbsp.
5. salt.
6. In a large 12- to 14-inch skillet, heat extra virgin olive oil and saute/fry garlic and jalapenos in the extra virgin olive oil over medium heat, till lightly browned.
7. Add in wine and Basic Tomato Sauce and bring to boil.
8. Add in mussels and cook uncovered for 2 min, till mussels have all just opened.
9. Remove from heat and set aside.
10. Drop the pasta into boiling water and cook 1 to 1 1/2 min just till tender.
11. Drain pasta in colander over sink and toss warm pasta into the pan with the mussels.
12. Stir gently with tongs to mix pasta and sauce for about 1 minute using medium heat.
13. Place pasta in a hot serving dish and serve immediately.
14. This recipe yields 4 servings.

recipe black pasta, salt, olive oil, garlic, peppers, white wine, tomato sauce, mussels

Taken from cookeatshare.com/recipes/black-fettuccine-with-mussels-garlic-and-hot-chilis-85824 (may not work)