Mussels Amatriciana | you can still get the flavors of Pasta Amatriciana without any pasta… just makes these Mussels Amatriciana and have a big loaf of bread for a little scarpetta! 2 pounds of mussels, cleaned 8oz guanciale 1 shallot, finely minced 3 garlic cloves, grated 1 tbsp Calabrian chili paste 2/3 cup white wine 20oz tomato puree (I used muttipomodorousa Sul Campo) Basil EVOO Lightly drizzle a cold pan with EVOO and add the guanciale. Cook on medium-low heat to render the fat. Once crispy remove. Keep the guanciale fat in the pan, and add the shallots, garlic, and Calabrian chili pasta. Cook over medium-low heat until translucent and fragrant, then deglaze the pan with the wine. Cook until the wine reduces by half, then add the tomato puree. Season with salt and bring to a simmer. Once simmer, add the mussels, cover, and crank the heat to high. Cook over high heat for 5 minutes. Remove the lid, and cook for 2-3 minutes more minutes. Then add torn basil and the gu...