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Black Spaghetti with Mussels, Chilis and Mint

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1 black spaghetti (made with squid ink)
4 tbsp virgin olive oil
1 med red onion, cut into, 1/8th-inch julienne
2 lb fresh mussels, scrubbed
1 tbsp crushed red chilli
1/4 cup dry white wine
1 cup basic tomato sauce
1 mint leaves

  • Bring 6 quarts water to boil and add 2 tbsp salt.
  • In a 12 or 14 inch sauté pan, heat olive oil until smoking. Add onion and cook until softened about 3 minutes.
  • Add mussels, chilli and white wine. Cover and cook until mussels have just opened, about 2 minutes.
  • Add tomato sauce and bring to boil.
  • Meanwhile, drop pasta into boiling water and cook until al dente. Drain well and toss into pan with mussel mixture.
  • Add mint leaves, toss pasta to coat and serve.

Serves 1