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