When it comes to spaghetti seafood often is overlooked as an ingredient. You can find a number of pasta recipes that call for clams but mussels as so much better. Give this recipe a try. I am sure you will like it.
Makes 4 servings
1 Lb. cooked mussel meat, thawed
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 crushed tomatoes
12 ounces spaghetti
1/4 cup fresh parsley
1 large clove garlic, smashed
Cook the diced bacon over medium high heat until crispy brown in a deep skillet. Transfer bacon to a paper towel with a slotted spoon to drain reserving bacon fat in the pan. Add the butter and shallots and cook for about 5 minutes. Add the wine and red pepper flakes, increase the heat to high and cook until slightly reduced. Add the crushed tomatoes and cook until reduced by half.
Add the pasta to boiling water and cook as directed. Place the parsley, garlic and 1 teaspoon salt on a cutting board and mince and mash them together.
Add the mussel meat to the tomato sauce. Drain the pasta and stir it into the sauce. Stir in the parsley, garlic and salt mixture and. Plate in large shallow bowls, garnish with bacon and server with a nice crusty bread.
Serve with a nice mixed green salad.