Black Spaghetti with Mussels, Chilis and Mint - yield 1 serving

1 black pasta
4 tbsp virgin olive oil
1 med red onion, cut into, 1/8th-inch julienne
2 lb fresh mussels, scrubbed
1 tbsp crushed red pepper
1/4 cup dry white wine
1 cup basic tomato sauce
1 mint leaves

Press sheets of black pasta through the chitarra and set aside.
Bring 6 quarts water to boil and add 2 tbsp 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.