INGREDIENTS
Serves 2
1/2 pound spaghetti
2 tablespoons extra-virgin olive oil
2 ounces pancetta or bacon, small diced
3 cloves garlic, minced
Pinch red pepper flakes
1 cup dry white wine
1 (24-ounce) jar marinara sauce
11/2 pounds fresh mussels, washed and debearded
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 tablespoons chopped fresh parsley
1. Bring a pot of water to a boil for the pasta. Cook the pasta according to package directions.
2. In a large sauté pan, heat the oil over medium heat. Add the pancetta and cook until crispy, about 3–5 minutes. Transfer the pancetta to paper towels to drain and leave the fat in the pan.
3. Place the pan with the fat over medium-high heat and add the garlic and red pepper flakes. Sauté about 1 minute, then add the wine. Increase heat to high and cook until the wine is reduced by half.
4. Add the marinara and mussels. Keep the heat on high and cover the pot. Check the pot after about 3 minutes. The mussels are done when 95 percent of them have opened. Turn off the heat and remove and discard any unopened mussels. Keep sauce warm.
5. When the pasta is cooked, drain well and toss with the mussel sauce. Season with salt and pepper. Divide into two bowls. Top with parsley and serve.
MUSSEL 101
Fresh mussels are available year-round. Many are farmed near Prince Edward Island and have the designation “PEI” mussels. Green-lipped mussels are from New Zealand, are much larger, and are always frozen. They are inferior in both flavor and texture. Always ask your fishmonger to tell you the date the mussels were harvested. By law, he or she must have this information.