| 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
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