| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Recipe black pasta, rolled out to thinnest setting |
| 4 |
tb |
Virgin olive oil |
| 1 |
md |
Red onion, cut into; 1/8th-inch julienne |
| 2 |
lb |
Fresh Prince Edward Island mussels,; scrubbed and debe |
| 1 |
tb |
Crushed red pepper |
| 1/4 |
c |
Dry white wine |
| 1 |
c |
Basic tomato sauce |
| 1 |
bn |
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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