Black Spaghetti Alla Chitarra With Mussels, Chilis And Mi
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Import, New, Text | 1 | Servings | ||
INGREDIENTS
| 1 | Recipe black pasta, rolled | |
| out to thinnest setting | ||
| 4 | T | Virgin olive oil |
| 1 | Red onion, cut into | |
| 1/8th-inch julienne | ||
| 2 | lb | Fresh Prince Edward Island |
| mussels scrubbed and | ||
| debe | ||
| 1 | T | Crushed red pepper |
| 1/4 | c | Dry white wine |
| 1 | c | Basic tomato sauce |
| 1 | Mint leaves, approximately | |
| 1/2 cup packed |
INSTRUCTIONS
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 14-inch 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 MC-Recipe Digest V1 #273 Date: Fri, 1 Nov 1996 22:14:18 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 51
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3.3mg
Potassium: 61.5mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: <1g
Protein: <1g