DIRECTIONS
Bring a large pot of salted water to a boil.
Heat the butter in a dutch oven or deep skillet medium-high heat.
Add the bacon and shallots; cook until the bacon starts to brown.
Add wine and red pepper flakes, increase the heat to high and cook until slightly reduced.
Add the tomatoes, crushing them with your hands, and cook until reduced by half, about 10 minutes.
Add the pasta to the boiling water and cook according to directions on package; drain.
Pile the parsley, garlic and 1 tsp. of salt on a cutting board and use a large knife to mince and mash them together.
Add the mussels to the tomato sauce and turn to coat, then cover.
As the mussels open (2 to 6 minutes), use tongs to transfer them to a bowl; discard any that do not open.
Add the pasta to the sauce and toss until heated through, 1 minute.
Add the parsley-garlic mixture and toss.
Divide the pasta among bowls and top with mussels.
Serves 4.