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Black Spaghetti Alla Chitarra With Mussels, Chilis And Mint

An italian recipe for Black Spaghetti Alla Chitarra With Mussels, Chilis And Mint, made with Virgin Olive Oil, Red Pepper, and Basic Tomato Sauce. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 4 tbsp
• 1 tbsp
• 1 cup

Method (preview)

1. 1

   Press sheets of black pasta through the chitarra and set aside.

2. 2

   Bring 6 quarts water to boil and add 2 tablespoons salt.

3. 3

   In a 12- to 14-inch sautJ pan, heat olive oil until smoking.

4. 4

   Add onion and cook until softened, about 3 minutes.

5. 5

   Add mussels, pepper and white wine.

6. 6

   Cover and cook until mussels have just opened, about 2 minutes.

7. 7

   Add tomato sauce and bring to boil.

8. 8

   Meanwhile, drop pasta in boiling water and cook until tender, about 1 minute.

9. 9

   Drain well and toss into pan with mussel mixture.

10. 10

    Add mint leaves, toss pasta to coat and serve.