Ingredients

• Kosher salt
• 1 2-inch piece baguette, diced (about 3/4 cup)
• 1 clove garlic, smashed
• 1 cup fresh parsley leaves
• 12 ounces bucatini or spaghetti
• 3 tablespoons unsalted butter
• 2 ounces prosciutto (preferably 1 thick slice), cut into 1-inch matchsticks
• 3 shallots, thinly sliced
• 1/2 cup dry white wine
• Freshly ground pepper
• 2 pounds mussels, scrubbed well and beards removed

Instructions

1. Bring a large pot of salted water to a boil. Pulse the bread, garlic and parsley in a food processor to form moist, green crumbs.
2. Cook the bucatini in the boiling water as the label directs. Reserve 1/4 cup cooking water, then drain.
3. Meanwhile, melt the butter in a wide pot over medium heat. Add the prosciutto and shallots and cook until the shallots are tender and beginning to brown, about 6 minutes. Add half of the breadcrumbs and cook, stirring, 2 minutes. Add the wine and the reserved cooking water and cook, uncovered, until the liquid is almost completely reduced, about 2 minutes. Season with pepper.
4. 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). Add the pasta and heat through, tossing to coat. Divide among bowls and top with the remaining breadcrumbs.