🫙 From the Spice Rack
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,...
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Ingredients7 items
Ingredients
- 1recipe black pasta, rolled out to thinnest setting
- 4tablespoonvirgin olive oil
- 1medium red onion, cut into -- 1/8th-inch julienne
- 2poundfresh prince edward island mussels, -- scrubbed and=
- 1/4cupdry white wine
- 1cupbasic tomato sauce
- 1bunch mint leaves, approximately -- 1/2 cup packed
Directions
- 1
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 po
- 2
Bring 6 quarts water to boil and add 2 tablespoons salt
- 3
In a 12- to 14-inch sautJ 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