Black Spaghetti Alla Chitarra With Mussels, Chilis And Mint Recipe
Servings: 4
Ingredients
- 1 x recipe Black Pasta rolled out to thinnest setting
- 4 Tbsp. Virgin extra virgin olive oil
- 1 med Red onion cut 1/8" julienne
- 2 lb Fresh Prince Edward Island mussels scrubbed, debearded
- 1 Tbsp. Crushed red pepper flakes
- 1/4 c. Dry white wine
- 1 c. Basic Tomato Sauce see * Note
- 1/2 c. Packed mint leaves
Directions
- Press sheets of black pasta through the chitarra and set aside. Bring 6 qts water to boil and add in 2 Tbsp. salt. In a 12- to 14-inch saute/fry pan, heat extra virgin olive oil till smoking. Add in onion and cook till softened, about 3 min. Add in mussels, pepper and white wine. Cover and cook till mussels have just opened, about 2 min. Add in the Basic Tomato Sauce and bring to boil.
- Meanwhile, drop pasta in boiling water and cook till tender, about 1 minute. Drain well and toss into pan with mussel mix. Add in mint leaves, toss pasta to coat and serve.
- This recipe yields 4 servings.
- NOTES : Joe's note: The recipe for "Black Spaghetti" wasn't available to me at the time this recipe was formatted.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 4 servings | |
| Calories 159 | |
| Calories from Fat 121 | 76% |
| Total Fat 13.67g | 17% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 326mg | 14% |
| Potassium 280mg | 8% |
| Total Carbs 6.55g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 4.36g | 3% |
| Protein 1.24g | 2% |
