Bucatini With Mussels
- Total:
- 35 min
- Prep:
- 20 min
- Cook:
- 15 min
- Yield:
- 4 servings
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 719
- Total Fat
- 15 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 34 milligrams
- Sodium
- 904 milligrams
- Carbohydrates
- 107 grams
- Dietary Fiber
- 4 grams
- Protein
- 33 grams
Ingredients
Directions
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.
Courtesy of Food Network Magazine
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