Title: Black spaghetti alla chitarra with mussels, chilis and mi
 Categories: Molto
      Yield: 4 Servings
 
      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
           Debearded
      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.