Total Time
30mins
Prep 15 mins
Cook 15 mins

Black spaghetti, flavored with squid ink, is not exactly my cup of tea but I know some of you brave souls will try this and let me know the outcome. Come on you gourmands! give it a try.

Ingredients Nutrition

Directions

  1. Press sheets of black pasta through the chitarra and set aside. Bring 6 quarts water to boil and add 2 tablespoon salt. In a 12 to 14 inch sauté pan, heat olive oil until smoking. Add onion and cook until softened about 3 minutes.
  2. 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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