Black Spaghetti Alla Chitarra with Mussels, C

1 recipe black pasta, rolled

: out to thinnest setting 4 TB virgin olive oil

1 md red onion, cut into --

1/8 th-inch julienne

2 lb fresh Prince Edward Island

: mussels, -- scrubbed and : debe 1 TB crushed red pepper

1/4 c dry white wine

1 c basic tomato sauce

1 bn mint leaves, approximately

1/2 c packed

Press sheets of black pasta through the chitarra and set aside. Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12- to 14-inch sautJ pan, heat olive oil until smoking. Add onion and cook until softened, about 3 minutes. 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. Recipe By :MOLTO MARIO SHOW #MB5666 Date: Fri, 1 Nov 1996 22:14:18 -0500

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