Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Spaghetti With Mussels and Bacon

Name: Spaghetti With Mussels and Bacon
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
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

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Level: Easy
Total: 40 min

Prep: 20 min
Cook: 20 min

Yield: 4 servings

Nutrition Info

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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

Directions

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.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

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