Mussles Marinara Pasta

INGREDIENTS

• 900gr Kinkawooka cooked mussels
• 350gr long pasta, such as spaghetti or linguine
• 115gr diced pancetta
• 1 tablespoon extra virgin olive oil, plus additional for drizzling
• 700gr pasta sauce
• chopped Italian parsley, for garnish

METHOD

1. Cook pasta in salted, boiling water until “al dente.” Drain.
2. While pasta is cooking, cook pancetta in olive oil in a large, wide pan until crispy. Remove with a slotted spoon and set aside. If the pancetta has rendered a lot of oil, drain it off so that you have about 1 tablespoon of fat in the pan.
3. Add your pasta sauce of choice and bring to a simmer, stirring, until slightly thickened, about 5 minutes. Stir pancetta back into the sauce and toss with the pasta.
4. Add cooked mussels and toss to coat them in the sauce. Warm them for 1-2 minutes.
5. Nestle mussels into the pasta. Drizzle with a little olive oil and serve, sprinkled with fresh parsley.