Mussels in Tomato and Garlic

First prepared Jan 12, 2011. The frozen mussels in sauce were "buy one, get two". Had to try it.

3 oz bacon, coarsely chopped

2 1-pound packages mussels in tomato and garlic sauce, defrosted
2 cloves garlic, sliced
1/4 t crushed red pepper
3/4 c white wine
28 oz prepared marinara sauce

1 lb linguine, cooked al dente
reserved pasta water, as needed

extra virgin olive oil to finish

In a six-quart saucepan, fry the bacon until crisp over medium heat. Remove to paper towels to drain. Discard all but 1 T of the bacon fat, reheat the pan, and add the garlic. Heat until fragrant; add the wine, and reduce by half. Next, add defrosted mussels, the bacon, the pepper, and the sauce. Stir well, and cover. Steam about 5 minutes over medium heat. Add the drained pasta to the sauce, mix, and add pasta water as necessary to adjust thickness. Heat through a few minutes. Dress with additional olive oil. Serve with Parmesan cheese. Serves four to six.