Bucatini With Mussels

Ingredients

• 0.8 cup baguette diced
• 12 ounces bucatini pasta 
• 0.5 cup cooking wine dry white
• 1 cup parsley leaves fresh
• 1 clove garlic smashed
• 4 servings kosher salt 
• 2 pounds mussels scrubbed well
• 4 servings pepper freshly ground
• 2 ounces pancetta thick cut into 1-inch matchsticks preferably 1 slice
• 3  shallots thinly sliced
• 3 tablespoons butter unsalted

Equipment

• food processor
• bowl
• pot

Directions

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.
4. Add the prosciutto and shallots and cook until the shallots are tender and beginning to brown, about 6 minutes.
5. Add half of the breadcrumbs and cook, stirring, 2 minutes.
6. Add the wine and the reserved cooking water and cook, uncovered, until the liquid is almost completely reduced, about 2 minutes. Season with pepper.
7. 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).
8. Add the pasta and heat through, tossing to coat. Divide among bowls and top with the remaining breadcrumbs.