Black Spaghetti Alla Chitarra with Mussels

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.