| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 676 |
| Total Fat | 21 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 30 milligrams |
| Sodium | 601 milligrams |
| Carbohydrates | 80 grams |
| Dietary Fiber | 6 grams |
| Protein | 31 grams |
| Calories | 676 |
| Total Fat | 21 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 30 milligrams |
| Sodium | 601 milligrams |
| Carbohydrates | 80 grams |
| Dietary Fiber | 6 grams |
| Protein | 31 grams |
Reviews
Definitely a go to on a Saturday night.
This one is going in the “keepers” box! Super easy and flavorful. I don’t usually think of bacon and shellfish together but somehow it all worked. I used 4 cloves of garlic (instead of one and extra red pepper flakes. I would pay for this dish at a restaurant – it was that good.
Just had this tonight…so very good. Cut the recipie in half because there is only 2 of us. Very good.l
This is a truly wonderful dish. I was hestitant to use the bacon, but it added such a different taste to the pasta. I followed the recipe, but did add some Italian herbs to the tomato sauce. Instead of mussels, I used clams.This is definitely a keeper.
Made this last night. My husband loved it. His plate looked like King Henry the 8th by the time he was finished. I don’t eat mussels so I made myself some shrimp but loved the spaghetti.