SPAGHETTI WITH MUSSELS, CHILES AND MINT: Maccheroni alla Chitarra

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CHEF NASH
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07/31/2009

SPAGHETTI WITH MUSSELS, CHILES AND MINT: Maccheroni alla Chitarra

I got 2 lbs of mussels where I used 1 lb for the MUSSEL SOUP WITH SAFFRON:Cozze allo Zafferano. Hubby doesn't like mussels so this is the kind of dish I should make when I am alone with the girls!

In the book, the pasta is supposed to be made from scratch (and color black) but uh-uh -- not making the pasta - -Barilla it is! The girls love this dish!!! SUCCESS!!! We have picky teens who know good food (expensivo ole') so I was doing my happy dance routine as they love this! No left overs -- YES!

Mario Batali's version: Page 212

DAY 5
Maria Belinda's version
1 lb mussels
1/4 cup extravirgin olive oil
1 medium onion
1/4 cup white wine
1 tsp red pepper flakes
1/2 cup tomato sauce ( in the recipe it says 1 cup, so you may increase)
dash of dried mint leaves
STEP 1: Cook spaghetti al dente, set aside. In a pan, cook onion until soft and add mussels, wine, pepper flakes. Cover and cook until mussels opened.

STEP 2: Add tomato sauce and bring to a boil

STEP 3: Drop cooked spaghetti. Add dried mint leaves. Toss pasta to coat

STEP 3: Serve