Black Spaghetti Alla Chitarra With Mussels, Chilis And Mint

Course : Italian
Serves: 4
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1 recipe black pasta -- rolled out to thinnest setting
4 tablespoons virgin olive oil
1 medium red onion -- cut 1/8 inch julienne
2 pounds fresh prince edward island mussels -- scrubbed, debearded
1 tablespoon crushed red pepper flakes
1/4 cup dry white wine
1 cup basic tomato sauce see note
1/2 cup packed mint leaves

Preparation / Directions:

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. Press sheets of black pasta through the chitarra and set aside. Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12- to 14-inch sauté pan, heat olive oil until smoking. Add onion and cook until softened, about 3 minutes. Add mussels, pepper and white wine. Cover and cook until mussels have just opened, about 2 minutes. Add the Basic 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5666)

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