Black Spaghetti Alla Chitarra with Mussels
Black Spaghetti Alla Chitarra with Mussels recipe
Yield
12 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | medium |
red onion
|
|
| 2 | pounds |
mussels
scrubbed |
|
| ¼ | cup |
white wine
dry |
*
|
| 1 | cup |
tomato sauce
|
|
| 1 | bunch |
mint leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
olive oil, extra-virgin
|
|
| 1 | medium |
red onion
|
|
| 907.2 | g |
mussels
scrubbed |
|
| 59 | ml |
white wine
dry |
*
|
| 237 | ml |
tomato sauce
|
|
| 1 | bunch |
mint leaves
|
*
|
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.
