Spaghetti With Mussels and Bacon

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Meanwhile, heat the butter in a Dutch oven or deep skillet over medium-high heat.

3. 3

   Add the bacon and shallots and cook until the bacon starts to brown, about 5 minutes.

4. 4

   Add the wine and red pepper flakes, increase the heat to high and cook until slightly reduced, about 2 minutes.

5. 5

   Add the tomatoes, crushing them with your hands, and cook until reduced by half, about 10 minutes.

6. 6

   Add the pasta to the boiling water and cook as the label directs; drain.

7. 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. 8

   Add the mussels to the tomato sauce and stir to coat, then cover.

9. 9

   As the mussels open (2 to 6 minutes), use tongs to transfer them to a bowl; discard any that do not open.

10. 10

    Add the pasta to the sauce and toss until heated through, about 1 minute.

11. 11

    Add the parsley-garlic mixture and toss.

12. 12

    Divide the pasta among bowls and top with the mussels.

13. 13

    Per serving: Calories 676; Fat 21 g (Saturated 7 g); Cholesterol 30 mg; Sodium 601 mg; Carbohydrate 80 g; Fiber 6 g; Protein 31 g

14. 14

    Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.