- Kosher salt
- 1 2-inch piece baguette, diced (about 3/4 cup)
- 1 clove garlic, smashed
- 1 cup fresh parsley leaves
- 12 ounces bucatini or spaghetti
- 3 tablespoons unsalted butter
- 2 ounces prosciutto (preferably 1 thick slice), cut into 1-inch matchsticks
- 3 shallots, thinly sliced
- 1/2 cup dry white wine
- Freshly ground pepper
- 2 pounds mussels, scrubbed well and beards removed
Bring a large pot of salted water to a boil. Pulse the bread, garlic and parsley in a food processor to form moist, green crumbs.
Cook the bucatini in the boiling water as the label directs. Reserve 1/4 cup cooking water, then drain.
Meanwhile, melt the butter in a wide pot over medium heat. Add the prosciutto and shallots and cook until the shallots are tender and beginning to brown, about 6 minutes. Add half of the breadcrumbs and cook, stirring, 2 minutes. Add the wine and the reserved cooking water and cook, uncovered, until the liquid is almost completely reduced, about 2 minutes. Season with pepper.
Add the mussels to the pot, cover and cook, shaking the pot occasionally, until the mussels open, about 6 minutes (discard any that do not open). Add the pasta and heat through, tossing to coat. Divide among bowls and top with the remaining breadcrumbs.
Per serving: Calories 719; Fat 15 g (Saturated 6 g); Cholesterol 34 mg; Sodium 904 mg; Carbohydrate 107 g; Fiber 4 g; Protein 33 g