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CATEGORY CUISINE TAG YIELD
Seafood, Grains Italian Fish, Italian, Pasta 4 Servings

INGREDIENTS

1 Recipe black pasta
2 T Salt
4 oz Extra virgin olive oil
8 Cloves garlic, thinly sliced
6 Jalapeno pep seeded and
thinly sliced
2 c Dry white wine
1 c Basic tomato sauce
1 1/2 lb Small mussels, scrubbed and
bearded

INSTRUCTIONS

Roll out the pasta dough using a pasta machine to the thinnest
setting. Then cut the pasta sheets into fettuccine using the widest
setting, about 1-1/2 inches wide. Set aside.  Bring 6 quarts water to a
boil and add 2 tablespoons salt.  In a large 12 to 14-inch skillet,
heat olive oil and Sauté garlic and  jalapenos in the olive oil over
medium heat, until lightly browned.  Add wine and tomato sauce and
bring to boil. Add mussels and cook  uncovered for 2 minutes, until
mussels have all just opened. Remove  from heat and set aside.  Drop
the pasta into boiling water and cook 1 to 1-1/2 minutes just  until
tender. Drain pasta in colander over sink and toss hot pasta  into the
pan with the mussels. Using medium heat stir gently with  tongs to mix
pasta and sauce for about 1 minute using medium heat.  Place pasta in a
warm serving dish and serve immediately.  NOTES : may use up to 2 lbs
mussell Black pasta is available at  specialty markets and fresh pasta
shops if you don't want to make  your own. You will need 1 pound.
Recipe by: MOLTO MARIO MB5603 960114  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 112
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3495.8mg
Potassium: 160.6mg
Carbohydrates: 6.4g
Fiber: <1g
Sugar: 2.1g
Protein: <1g


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