Eleanor's Everything Bucatini Pasta with Smoked Mussles

Mussles and Bucatini


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

For Garnish:

  • 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.