Ingredients

• Kosher salt
• 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 whole San Marzano tomatoes
• 12 ounces spaghetti or bucatini
• 1/4 cup fresh parsley
• 1 large clove garlic, smashed
• 2 pounds mussels, scrubbed and debearded

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, heat the butter in a Dutch oven or deep skillet over medium-high heat. Add the bacon and shallots and cook until the bacon starts to brown, about 5 minutes. Add the wine and red pepper flakes, increase the heat to high and cook until slightly reduced, about 2 minutes. Add the tomatoes, crushing them with your hands, and cook until reduced by half, about 10 minutes.
2. Add the pasta to the boiling water and cook as the label directs; drain. Pile the parsley, garlic and 1 teaspoon salt on a cutting board and use a large knife to mince and mash them together.
3. Add the mussels to the tomato sauce and stir to coat, then cover. As the mussels open (2 to 6 minutes), use tongs to transfer them to a bowl; discard any that do not open. Add the pasta to the sauce and toss until heated through, about 1 minute. Add the parsley-garlic mixture and toss. Divide the pasta among bowls and top with the mussels.
4. Photograph by Antonis Achilleos