Directions

1. Bring a large pot of water to a boil. Pulse the bread, garlic and parsley in a food processor to form moist, green crumbs.
   
2. Cook the pasta in the boiling water as directed. Reserve 1/4 cup cooking water, then drain.
   
3. Meanwhile, melt the butter in a wide pot over medium heat. Add the prosciutto and shallots and cook until the shallots are tender and beginning to brown, about 6 minutes. Add half of the breadcrumbs and cook, stirring, 2 minutes. Season with pepper.
   
4. Add the mussels to the pot, cover and cook, shaking the pot occasionally, until the mussels open, about 6 minutes (discard any that do not open). Add the pasta and heat through, tossing to coat. Divide among bowls and top with the remaining breadcrumbs.