Black Spaghetti Alla Chitarra With Mussels C Recipe




Black Spaghetti Alla Chitarra With Mussels C Ingredients

1 1 recipe black pasta, rolled

A Recipe for
Black Spaghetti Alla Chitarra With Mussels C

 

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Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




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Black Spaghetti Alla Chitarra With Mussels C

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Black Spaghetti Alla Chitarra With Mussels C Directions

: out to thinnest setting

4 TB virgin olive oil
1 md red onion, cut into --
1/8 th-inch julienne
2 lb fresh Prince Edward Island
: mussels, -- scrubbed and
: debe
1 TB crushed red pepper
1/4 c dry white wine
1 c basic tomato sauce
1 bn mint leaves, approximately
1/2 c packed

Press sheets of black pasta through the chitarra and set aside. Bring
6 quarts water to boil and add 2 tablespoons salt. In a 12- to
14-inch sautJ 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.

Recipe By :MOLTO MARIO SHOW #MB5666

Date: Fri, 1 Nov 1996 22:14:18
~0500

Serves: 4

 

 

 

 

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