Black Spaghetti Alla Chitarra With Mussels, Chilis And Mi Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 Recipe: black pasta, rolled
Out to thinnest setting,
4 tbsp: Virgin olive oil,
1 medium: Red onion, cut into
1/8: Th-inch julienne,
2 lbs: Fresh Prince Edward Island,
Mussels, scrubbed and
Debearded,
1 tbsp: Crushed red pepper,
1/4 cup: Dry white wine,
1 cup: Basic tomato sauce,
1 bunch: Mint leaves, approximately
1/2 cup: Packed,
Directions:
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.
MOLTO MARIO SHOW #MB5672
Source from luhu.jp
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.
MOLTO MARIO SHOW #MB5672
Source from luhu.jp
Tags
Molto