Spaghetti With Mussels And Bacon
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
48
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1 cup
White Wine (dry)1 tsp
Red Pepper Flake340 g
Spaghetti1 cup
Parsley (fresh)1 large
Garlic (clove, smashed)Directions:
1
Bring a large pot of salted water to a boil
2
Meanwhile, heat the butter in a Dutch oven or deep skillet over medium-high heat
3
Add the bacon and shallots and cook until the bacon starts to brown, about 5 minutes
4
Add the wine and red pepper flakes, increase the heat to high and cook until slightly reduced, about 2 minutes
5
Add the tomatoes, crushing them with your hands, and cook until reduced by half, about 10 minutes
6
Add the pasta to the boiling water and cook as the label directs; drain
7
Pile the parsley, garlic and 1 teaspoon salt on a cutting board and use a large knife to mince and mash them together
8
Add the mussels to the tomato sauce and stir to coat, then cover
9
As the mussels open (2 to 6 minutes), use tongs to transfer them to a bowl; discard any that do not open
10
Add the pasta to the sauce and toss until heated through, about 1 minute
11
Add the parsley-garlic mixture and toss
12
Divide the pasta among bowls and top with the mussels
13
Photograph by Antonis Achilleos