Black Fettuccine with Mussels, Garlic and Hot Chilis – a delicious recipe with Black Pasta, salt, extra-virgin olive oil, garlic, peppers, white wine. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Roll out the Black Pasta dough using a pasta machine to the thinnest setting.
2
Then cut the pasta sheets into fettuccine using the widest setting, approximately 1-1/2 inches wide.
3
Set aside.
4
Bring 6 quarts water to a boil and add 2 tbsp.
5
salt.
6
In a large 12- to 14-inch skillet, heat olive oil and saute garlic and jalapenos in the olive oil over medium heat, until lightly browned.
7
Add wine and Basic Tomato Sauce and bring to boil.
8
Add mussels and cook uncovered for 2 minutes, until mussels have all just opened.
9
Remove from heat and set aside.
10
Drop the pasta into boiling water and cook 1 to 1-1/2 minutes just until tender.
11
Drain pasta in colander over sink and toss hot pasta into the pan with the mussels.
12
Stir gently with tongs to mix pasta and sauce for approximately 1 minute using medium heat.
13
Place pasta in a warm serving dish and serve immediately.
317
kcal
Calories
28
g
Fat
13
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Black Pasta (see recipe elsewhere), 2 tbsp. salt, 4 oz. extra-virgin olive oil, 8 cloves garlic, thinly sliced, and more.
Yes, Black Fettuccine with Mussels, Garlic and Hot Chilis falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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