Best 8 Spaghetti With Mussels And Bacon Recipes

PASTA WITH MUSSELS IN TOMATO SAUCE

Steps:

• Pulse tomatoes with juices in food processor just a few times to break down into a coarse purée; set aside. Bring large pot of water to boil for pasta.
• Meanwhile, in a wide skillet or saucepan with lid, combine crushed garlic clove and shallot with white wine. Bring to a boil and add mussels. Cover and cook, shaking pan from time to time, 2 to 4 minutes, or until mussels open up. Check mussels after 2 minutes; transfer open mussels to a bowl using tongs. Cover pan again, wait another minute, and repeat until all mussels have opened.
• Leave mussels to cool in bowl until easily removed from shells. Remove half from shells and leave other half intact. Taste a mussel; if it is sandy, give them all a very quick rinse and drain in a colander. Transfer to a bowl and keep covered while you make tomato sauce.
• Place a strainer over another bowl, line with cheesecloth and strain the liquid in the pan into bowl. Reserve 1/2 cup. Rinse and dry pan.
• Heat olive oil over medium heat in pan and add minced garlic and red pepper flakes. Cook, stirring, just until fragrant, about 30 seconds to 1 minute. Add tomatoes, thyme or marjoram (or both), and sugar.
• Turn heat up to medium-high and cook, stirring often, 5 to 10 minutes, until tomatoes have cooked down slightly. Add 1/2 cup broth from mussels, stir together and bring to a simmer. Taste and add salt as needed (you may not need to add any). Tip all mussels, shelled and unshelled, into sauce, cover and turn heat to very low or remove from heat if not serving right away. Keep warm while you cook pasta.
• Warm a large bowl for the pasta. When water for pasta comes to a rolling boil, salt generously and add pasta. Cook al dente, following the directions on the package. Drain and toss in the warm bowl with tomato sauce, mussels and parsley. Serve right away.

SPAGHETTI WITH BACON

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions for al dente., In a large skillet, cook bacon and onion over medium heat until bacon is crisp, stirring occasionally; drain. Stir in tomatoes and tomato sauce; bring to a boil., Drain spaghetti; transfer to a greased 11x7-in. baking dish. Spread sauce over top. Bake, covered, 40-45 minutes or until bubbly. If desired, sprinkle with parsley.

SPAGHETTI WITH BACON

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the bacon, and cook until the bacon has begun to shrink, about 3 minutes. Add the garlic, and continue cooking and stirring until the garlic has softened, and the bacon is crisp, about 5 minutes. Toss the drained pasta with the bacon, oil, and parsley to serve.

BACON SPAGHETTI

Steps:

• Cut bacon and onion into small pieces.
• Cook in pot or large pan till lightly browned and the onions are tender.
• Drain grease.
• Add tomato sauce.
• *Fill 2 of the 4 cans with water and stir.
• transfer water between cans and pour into meat and tomato mixture* Add spices.
• Stir well and let simmer for about 30 to 40 minutes.
• Cook spagetti according to package directions.
• Mix the meat and sauce with the noodles.
• Serve with dinner rolls/brown and serve rolls.
• NOTE: Makes a large amount.
• Can be adjusted to any size.

SPAGHETTI WITH GARLIC MUSSELS IN BLACK OLIVE SAUCE

Steps:

• For the sauce: In a saucepan set over medium heat cook the wine and shallots until the liquid reduces by half. Add the cream and simmer until the sauce thickens. Remove from the heat.
• Place the kalamata olives, oil-cured olives, basil, lemon juice, olive oil, anchovy paste and garlic in the bowl of a food processor. Pulse until just smooth, but still a little chunky.
• Combine the cream sauce and olive sauce.
• For the mussels: Bring a pot of salted water to a boil.
• Meanwhile, in a separate pot, cook the garlic in the olive oil until just brown. Add the paprika and pepper flakes. Add the mussels. Add the wine and cook to reduce by half. Add the lemon juice, then cover and cook until the mussels open. Throw away any mussels that don't open. Reserve the mussels and cooking liquid for later use.
• While the mussels cook, boil the pasta to al dente. Drain the pasta, reserving 1 cup of the cooking liquid. Stir in the butter, parsley and oregano. Toss the spaghetti with the olive sauce, and then spoon some mussels on top with some of the cooking liquid and serve.

SPAGHETTI WITH SALAMI AND BACON

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
• Meanwhile, heat the olive oil and butter in a large skillet over medium heat. Place salami and bacon in the skillet; cook until just starting to crisp. Stir in garlic and leek; season with salt and pepper, and cook 2 minutes more. Stir in tomatoes and 1 tablespoon basil; cook 1 minute more.
• Mix the cooked pasta into the contents of the skillet, along with 3 tablespoons Parmesan. Serve topped with remaining Parmesan and basil.

SPAGHETTI WITH MUSSELS, TOMATOES AND OREGANO

Steps:

• Cook pasta in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
• Meanwhile, heat olive oil and re-served anchovy oil in heavy large skillet over medium heat. Add anchovies, garlic, oregano and tomato paste; stir 1 minute. Add tomatoes; bring to boil. Add mussels. Cover; simmer until mussels open, about 5 minutes (discard any that do not open).
• Drain pasta; divide between 2 shallow bowls. Top with mussels and sauce.

SPAGHETTI WITH MUSSELS

Steps:

• If you use the fresh mussels just bought from the fish monger - or the counter of the supermarket cool - let them clean it directly from them. When you are at home, I recommend you to check yourself again, something can escape and wash them again.
• Boil the water (not salted) for spaghetti.
• In a large pan put the peeled crushed clove of garlic and add three spoons of EVOO and brown the garlic.
• Remove the garlic and put the mussels together with some minced parsley, cover with a lid and let open them (it will take only a few minutes).
• As soon as they are open, turn off the flame.
• Remove the mussels from the shell and set them aside with a little of their water (you can keep them off with the shell to put it on the pasta). Filter the mussels baking liquid with a narrow mesh strainer to remove any impurities.
• Put the liquid back in the pan and turn on the flame only for a few minutes before draining the spaghetti directly into the liquid. This is the most important step: put the spaghetti in boiling water without salt, or just with a pinch, and cook for about 7/8 minutes.
• Take spaghetti from the water with a fork and transfer it to the pan with the mussel liquid where you will finish the cooking by adding, if necessary, cooking water to the spaghetti.
• When you miss 1 minute at the end of the cooking, join the mussels, the chopped parsley and a generous black ground pepper.