12 oz of Valicenti Squid Ink Spaghettini
1 lb of fresh mussels, cleaned and debearded
4 oz pancetta chopped
2 cloves of garlic, minced
1 large shallot, chopped
1 tsp red pepper flakes (or more to taste)
1 large tomato, diced
1/2 c white wine (we used a Pinot Grigio)
Pinch of salt
2 tbsp fresh oregano, chopped
Heat up olive oil in a large sauté pan over medium-high, and once rippling, add pancetta. Cook until rendered and just turning golden brown, then add garlic and cook for one minute, followed by shallots. Place a large pot of water over high heat for the pasta, salt and keep covered.
Next, add in mussels and deglaze with white wine, stir carefully with a wooden spoon and make sure to scrape the bottom of the pan.
Add tomatoes, red pepper flakes, and salt, then stir to combine. Let the steam from the sauce reducing steam the mussels open, which should take 5-7 minutes, and stir occasionally.
When the mussels are almost done, add oregano and remove from heat. Then, cook spaghettini as the package instructs, then strain and add to plate. Top with mussels and sauce, and serve.
(This recipe also pairs well with our Garlic Scapes or Lemon Basil Linguine!)