Black Spaghetti alla Chitarra with Mussels, Chilis and Mint

1. 1

   Press sheets of black pasta through the chitarra and set aside.

2. 2

   Bring 6 quarts water to boil and add 2 tablespoons salt.

3. 3

   In a 12- to 14-inch saute pan, heat olive oil until smoking.

4. 4

   Add onion and cook until softened, about 3 minutes.

5. 5

   Add mussels, pepper and white wine.

6. 6

   Cover and cook until mussels have just opened, about 2 minutes.

7. 7

   Add tomato sauce and bring to boil.

8. 8

   Meanwhile, drop pasta in boiling water and cook until tender, about 1 minute.

9. 9

   Drain well and toss into pan with mussel mixture.

10. 10

    Add mint leaves, toss pasta to coat and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.