Bucatini with mussels

Ingredients:

• 1 kg mussels, remove beards and wash thoroughly
• 350 gr. bucatini or spaghetti
• 1 piece baguette, 2 inches thick, diced (about 3/4 cup)
• 1 clove garlic, crushed
• 1 cup fresh parsley leaves
• 3 tablespoons of butter
• 60 g prosciutto (preferably 1 thick slice), cut into 2.5 cm long strips.
• 3 shallots, thinly sliced
• 0.5 cups dry white wine

Preparation:

1. Cook the bucatini in boiling water according to package directions. Separately, remove 1/4 cup of the water from the pan and discard the rest.
2. Pulse the bread, garlic, and parsley in a food processor until moist green crumbs form.
3. Meanwhile, melt the butter in a wide saucepan over medium heat. Add the prosciutto and shallots and cook until the shallots are softened and beginning to darken, about 6 minutes. Add half of the bread crumbs and cook, stirring, for 2 minutes.
4. Add the wine and pasta cooking water and cook, uncovered, until the liquid has almost completely evaporated, about 2 minutes. Season with pepper to taste.
5. Add the mussels to the pan, cover, and cook, shaking the pan occasionally, until the mussels open, about 6 minutes (discard any unopened mussels). Add the pasta and heat through, stirring to coat with the sauce.
6. Divide among plates and sprinkle with the remaining breadcrumbs.