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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 40 min
Prep:: 20 min
Cook:: 20 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

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

My Private Notes

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