3 pounds fresh mussels (see note about prepping mussels)
16 ounces linguine
6 ounces diced pancetta
2 jars No MaTer Marinara Sauce
1/2 cup chicken broth (or vegetable broth)
chopped Italian parsley, for garnish (optional)
Cook pasta in salted, boiling water until "al dente." Drain.
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.
Add your jars of No MaTer Marinara sauce and 1/2 cup chicken broth and bring to a simmer.
Add mussels and toss to coat them in the sauce. Cover and simmer for 7-9 minutes, until the mussels' shells have opened. Start checking the mussels around 5 minutes, and use tongs to remove the open mussels to a bowl while the others continue to cook. Discard any mussels that do not open.
When all the mussels are cooked and removed from the pan. Stir pancetta back into the sauce and toss with the pasta.
Nestle mussels into the pasta, serve sprinkled with fresh parsley if you so choose.
To prep mussels...
Do NOT soak in tap water, it will kill them.
Instead, make sure that there are holes in the container that the mussels are in and place them in the fridge until you are ready to prep them.
To prep the mussels, scrub each one under a stream of water to remove dirt. Pull out the "beard" as well. If the mussel is open already, tap it on the counter a few times and set aside. See if it closes on its own. If not, discard.