Black Spaghetti Alla Chitarra With Mussels, Chilis And Mint Recipe

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Servings: 4


Cost per serving $2.30 view details
  • 1 x recipe Black Pasta rolled out to thinnest setting
  • 4 Tbsp. Virgin extra virgin olive oil
  • 1 med Red onion cut 1/8" julienne
  • 2 lb Fresh Prince Edward Island mussels scrubbed, debearded
  • 1 Tbsp. Crushed red pepper flakes
  • 1/4 c. Dry white wine
  • 1 c. Basic Tomato Sauce see * Note
  • 1/2 c. Packed mint leaves


  1. Press sheets of black pasta through the chitarra and set aside. Bring 6 qts water to boil and add in 2 Tbsp. salt. In a 12- to 14-inch saute/fry pan, heat extra virgin olive oil till smoking. Add in onion and cook till softened, about 3 min. Add in mussels, pepper and white wine. Cover and cook till mussels have just opened, about 2 min. Add in the Basic Tomato Sauce and bring to boil.
  2. Meanwhile, drop pasta in boiling water and cook till tender, about 1 minute. Drain well and toss into pan with mussel mix. Add in mint leaves, toss pasta to coat and serve.
  3. This recipe yields 4 servings.
  4. NOTES : Joe's note: The recipe for "Black Spaghetti" wasn't available to me at the time this recipe was formatted.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 127g
Recipe makes 4 servings
Calories 159  
Calories from Fat 121 76%
Total Fat 13.67g 17%
Saturated Fat 1.89g 8%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 326mg 14%
Potassium 280mg 8%
Total Carbs 6.55g 2%
Dietary Fiber 1.6g 5%
Sugars 4.36g 3%
Protein 1.24g 2%
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