Name: Bucatini With Mussels
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 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

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.

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