Bucatini With Mussels
Serves: 6
Rowena Kautzer
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 clove
Garlic (smashed)340 g
Spaghetti (bucatini or)3 tbsps
Unsalted Butter1 cup
White Wine (dry)Directions:
1
Bring a large pot of salted water to a boil
2
Pulse the bread, garlic and parsley in a food processor to form moist, green crumbs
3
Cook the bucatini in the boiling water as the label directs
4
Reserve 1/4 cup cooking water, then drain
5
Meanwhile, melt the butter in a wide pot over medium heat
6
Add the prosciutto and shallots and cook until the shallots are tender and beginning to brown, about 6 minutes
7
Add half of the breadcrumbs and cook, stirring, 2 minutes
8
Add the wine and the reserved cooking water and cook, uncovered, until the liquid is almost completely reduced, about 2 minutes
9
Season with pepper
10
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)
11
Add the pasta and heat through, tossing to coat
12
Divide among bowls and top with the remaining breadcrumbs