*  Exported from  MasterCook II  *
 
           BLACK SPAGHETTI ALLA CHITARRA WITH MUSSELS, CHILIS AND MINT
 
 Recipe By     :MOLTO MARIO SHOW #MB5666
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        1  recipe        black pasta, rolled out to thinnest setting
        4  tablespoons   virgin olive oil
        1  medium        red onion, cut into -- 1/8th-inch julienne
        2  pounds        fresh Prince Edward Island mussels, -- scrubbed and=
  debe
        1  tablespoon    crushed red pepper
      1/4  cup           dry white wine
        1  cup           basic tomato sauce
        1  bunch         mint leaves, approximately -- 1/2 cup packed
 
 
 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.
 
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