Black Spaghetti alla Chitarra with Mussels, Chilis and Mint (Mario Batali) |
|
 |
Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Ingredients:
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 |
Directions:
1. 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 saute 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 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.
|
|