Black Spaghetti With Mussels

Submitted by Julie Bs Hive

"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."

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 (12 ounce) package black squid ink pasta
• 4 tablespoons virgin olive oil
• 1 medium red onion, cut into 1/8 inch julienne
• 2 lbs fresh mussels, scrubbed
• 1 tablespoon crushed red pepper flakes
• 1⁄4 cup dry white wine
• 1 cup basic tomato sauce
• 1 mint leaf

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.