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Black Spaghetti Alla Chitarra with Mussels

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Recipe

Black Spaghetti Alla Chitarra with Mussels recipe

 

Yield

12 servings

Prep

10 min

Cook

20 min

Ready

30 min

Ingredients

Amount Measure Ingredient Features
4 tablespoons olive oil, extra-virgin
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1 medium red onion
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2 pounds mussels
scrubbed
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¼ cup white wine
dry
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1 cup tomato sauce
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1 bunch mint leaves
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Ingredients

Amount Measure Ingredient Features
6E+1 ml olive oil, extra-virgin
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1 medium red onion
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907.2 g mussels
scrubbed
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59 ml white wine
dry
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237 ml tomato sauce
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1 bunch mint leaves
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Directions

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 128g (4.5 oz)
Amount per Serving
Calories 18438% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 284mg 12%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 37g
Vitamin A 7% Vitamin C 24%
Calcium 4% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
 

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