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Whole Wheat Spaghetti Alla Chitarra with Mussels, Chilis and Mint
Number of Servings: 2 Rate this Recipe: |
Ingredients
- 2 lb fresh blue cultured mussels
- 1 recipe, whole wheat spaghetti
- 4 tbsp extra virgin olive oil
- 1 medium red onion, cut into 1/8th-inch julienne
- 1 tbsp crushed red pepper
- 1⁄4 cup dry white wine
- 1 cup basic tomato sauce
- 1 bunch mint leaves, approximately 1/2 cup packed
Instructions
1. Rinse fresh blue cultured mussels in tap water.
2. In a 12- to 14-inch sauté pan, heat olive oil until smoking. Add onion and cook until softened, about 3 minutes. Add mussels, pepper and white wine.
3. Cover and cook until mussels have just opened, for 5-7 minutes. Add tomato sauce and bring to boil. Meanwhile, drop pasta in boiling water and cook until tender, as per the directions. Drain well and toss into pan with mussel mixture. Add mint leaves, toss pasta to coat and serve. Cook Fettuccine Rigate for 2 minutes less than recommended cooking time. Drain, reserving 1 cup of the pasta cooking water.
4. Add hot Fettuccine Rigate to mussel mixture, removing any unopened mussel shells. Toss gently, adding reserved pasta water to achieve desired consistency. Transfer to serving platter; sprinkle with remaining mint.
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