For the Pasta:
- 8 ounces of Bucatini pasta
- Salt, for seasoning pasta water
Olive oil, for cooking
For the Sauce:
- 1 can (4-6 ounces) of smoked mussels, drained and roughly chopped
- 1 cup of marinara sauce
- 1/4 cup of Eleanor's Everything Sauce
- 2 cloves of garlic, minced
- 1/4 teaspoon of red pepper flakes (adjust to taste)
Salt and black pepper, to taste
- Fresh parsley, chopped (optional)
- Grated Parmesan or Pecorino cheese (optional)
- Start by bringing a large pot of water to a boil. Add a generous pinch of salt to the boiling water.
- Once the water is boiling, add the Bucatini pasta and cook according to the package instructions until al dente. Bucatini usually takes around 8-10 minutes. Before draining, reserve about 1/2 cup of pasta cooking water, then drain the pasta.
- While the pasta is cooking, heat a large skillet over medium heat. Add a drizzle of olive oil.
- Add the minced garlic to the skillet and sauté for about 1 minute or until it becomes fragrant.
- Add the chopped smoked mussels to the skillet and cook for 2-3 minutes, allowing them to heat through.
- Pour in the marinara sauce and Eleanor's Everything Sauce. Stir well to combine. If the sauce seems too thick, you can add a bit of the reserved pasta cooking water to reach your desired consistency.
- Season the sauce with red pepper flakes, salt, and black pepper. Adjust the seasoning to your taste. Simmer the sauce for a few minutes to meld the flavors.
- Add the cooked and drained Bucatini pasta to the skillet with the sauce. Toss everything together to ensure the pasta is well coated with the sauce.
- Serve the smoked mussel and sauce mixture over the Bucatini pasta, garnishing with fresh parsley and grated Parmesan or Pecorino cheese if desired.