Spaghetti with Mussels and Pecorino

Method

1. Sauté a clove of garlic in extra virgin olive oil.
2. Once garlic is golden, remove it and add the mussels.
3. Deglaze with white wine and cover.
4. When the mussels open, remove them from the shells. Let them cool slightly.
5. Set aside a few mussels for decoration, then shell the rest.
6. Filter the mussel cooking liquid to remove impurities.
7. Return the filtered liquid to the pan.
8. Boil the mussel water, then cook the pasta in it, adding the pasta water gradually as needed. Cook the pasta for 3-4 minutes less than the package suggests, finishing the cooking in the mussel liquid.
9. When the pasta is almost done, add the torn basil and the mussels. Stir well.
10. Once the pasta is cooked (slightly undercooked), turn off the heat and let it rest for a few seconds.
11. Add the grated pecorino cheese and mantecare (stir vigorously) to create a creamy sauce. If too thick, add a little pasta cooking water.
12. Serve immediately.