Black Spaghetti With Mussels - cooking recipe

Ingredients

1 (12 ounce) package black squid ink pasta
4 tablespoons virgin olive oil
1 medium red onion, cut into 1/8 inch julienne
2 lbs fresh mussels, scrubbed
1 tablespoon crushed red pepper flakes
1/4 cup dry white wine
1 cup basic tomato sauce
1 mint leaf

Preparation

Press sheets of black pasta through the chitarra and set aside. Bring 6 quarts water to boil and add 2 tablespoon salt. In a 12 to 14 inch saute pan, heat olive oil until smoking. Add onion and cook until softened about 3 minutes.
Add mussels, pepper and white wine. Cover and cook until mussels have just opened, about 2 minutes. Add tomato sauce and bring to boil. Meanwhile, drop pasta in boiling water and cook until tender, about 1 minute. Drain well and toss into pan with mussel mixture. Add mint leaves, toss pasta to coat and serve.