INGREDIENTS
Salt and Pepper
3/4 lb. bow tie pasta
2 TBSP. extra-virgin olive oil
1/3 lb. lean bacon, finely chopped
1 small onion, fine chop
4 cloves garlic, chopped
3/4 tsp. crushed red pepper
1/2 cup vodka
3 basil leaves, torn
1 (14 oz.) can diced or crushed tomatoes
1/3 cup heavy cream
1/2 cup frozen peas
2 lbs. scrubbed and debearded mussels
Crusty bread
Parmesan
DIRECTIONS
Bring a large pot of water to a boil, add salt and pasta; cook al dente.
Drain, reserving 1 cup of the cooking water.
In a deep skillet with a tight fitting lid, heat the olive oil over medium heat.
Add the bacon, cook 2-3 minutes.
Add the onion, garlic and chili; season with pepper.
Cover and cook, stirring for 5 minutes.
Stir in the vodka and reduce by half.
Stir in the tomatoes and basil; bring to a simmer.
Add the heavy cream and bring to a simmer.
Add the mussels, cover and cook until they open.
Discard any unopened shells.
Add the pasta to the mussels, adding some of the reserved cooking water as needed to thin sauce.
Add the peas; toss to combine.
Serve the mussels and pasta with crusty bread and cheese.
Serves 4.
