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kosher salt unsalted butter bacon shallots white wine red pepper tomatoes bucatini fresh parsley clove garlic mussels
Viewed: 60 - Published at: 9 years agoIngredients
- Kosher salt
- 2 tablespoons unsalted butter
- 4 slices bacon, diced
- 2 shallots, chopped
- 1 cup dry white wine
- 1/4 teaspoon red pepper flakes
- 1 28 -ounce can whole San Marzano tomatoes
- 12 ounces spaghetti or bucatini
- 1/4 cup fresh parsley
- 1 large clove garlic, smashed
- 2 pounds mussels, scrubbed and debearded
Method
- Bring a large pot of salted water to a boil.
- Meanwhile, heat the butter in a Dutch oven or deep skillet over medium-high heat.
- Add the bacon and shallots and cook until the bacon starts to brown, about 5 minutes.
- Add the wine and red pepper flakes, increase the heat to high and cook until slightly reduced, about 2 minutes.
- Add the tomatoes, crushing them with your hands, and cook until reduced by half, about 10 minutes.
- Add the pasta to the boiling water and cook as the label directs; drain.
- Pile the parsley, garlic and 1 teaspoon salt on a cutting board and use a large knife to mince and mash them together.
- Add the mussels to the tomato sauce and stir to coat, then cover.
- As the mussels open (2 to 6 minutes), use tongs to transfer them to a bowl; discard any that do not open.
- Add the pasta to the sauce and toss until heated through, about 1 minute.
- Add the parsley-garlic mixture and toss.
- Divide the pasta among bowls and top with the mussels.
- Per serving: Calories 676; Fat 21 g (Saturated 7 g); Cholesterol 30 mg; Sodium 601 mg; Carbohydrate 80 g; Fiber 6 g; Protein 31 g
- Photograph by Antonis Achilleos
