Extreme Cuisine

4 tablespoons virgin olive oil

1 medium red onion, cut into — 1/8th-inch julienne

2 pounds fresh Prince Edward Island mussels, — scrubbed and=

debe 1 tablespoon crushed red pepper

1/4 cup dry white wine

1 cup basic tomato sauce

1 bunch mint leaves, approximately — 1/2 cup 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.