| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Italian | Italian, Pasta, Fish | 4 | servings |
INGREDIENTS
| 1 | Recipe black pasta | |
| 2 | tb | 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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