Black Spaghetti With Mussels |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Black spaghetti, flavored with squid ink, is not exactly my cup of tea but I know some of you brave souls will try this and let me know the outcome. Come on you gourmands! give it a try. Ingredients:
1 (12 ounce) package black squid ink pasta |
4 tablespoons virgin olive oil |
1 medium red onion, cut into 1/8 inch julienne |
2 lbs fresh mussels, scrubbed |
1 tablespoon crushed red pepper flakes |
1/4 cup dry white wine |
1 cup basic tomato sauce |
1 mint leaf |
Directions:
1. Press sheets of black pasta through the chitarra and set aside. Bring 6 quarts water to boil and add 2 tablespoon salt. In a 12 to 14 inch sauté pan, heat olive oil until smoking. Add onion and cook until softened about 3 minutes.
2. 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.
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