Recipe - Black Spaghetti Alla Chitarra With Mussels Chilis And Mint

1 Recipe black pasta, rolled
out to thinnest setting
4 tablespoon Virgin olive oil
1 md Red onion, cut into;
1/8thinch julienne
2 pound Fresh Prince Edward Island
mussels,; scrubbed and debe
1 tablespoon Crushed red pepper
One fourth cup Dry white wine
1 cup Basic tomato sauce
1 bn Mint leaves, approximately;
One half cup packed

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 14inch sautJ
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.
Recipe By :MOLTO MARIO SHOW #MB5666

Posted to MCRecipe Digest V1 #273

Date: Fri, 1 Nov 1996 22:14:18 0500

From: Meg Antczak meginny@frontiernet.net