Black Fettuccine With Mussels, Garlic And Hot Chilis

By á-174942

Ingredients

• 1 recipe Black Pasta (see recipe)
• 2 tablespoons salt
• 4 ounces extra-virgin olive oil
• 8 garlic cloves thinly sliced
• 6 jalapeño peppers seeded, sliced thin
• 2 cups dry white wine
• 1 cup Basic Tomato Sauce (see recipe)
• 1 1/2 pounds small mussels - (to 2 lbs) scrubbed, bearded

Details

Servings 4

Preparation

Step 1

Roll out the Black Pasta dough using a pasta machine to the thinnest setting. Then cut the pasta sheets into fettuccine using the widest setting, about 1 1/2 inches wide. Set aside.

Bring 6 quarts water to a boil and add 2 tablespoons salt.

In a large 12- to 14-inch skillet, heat olive oil and saute garlic and jalapenos in the olive oil over medium heat, until lightly browned. Add wine and Basic Tomato Sauce and bring to boil. Add mussels and cook uncovered for 2 minutes, until mussels have all just opened. Remove from heat and set aside.

Drop the pasta into boiling water and cook 1 to 1 1/2 minutes just until tender. Drain pasta in colander over sink and toss hot pasta into the pan with the mussels. Stir gently with tongs to mix pasta and sauce for about 1 minute using medium heat.

Place pasta in a warm serving dish and serve immediately.

This recipe yields 4 servings.