Paccheri with Cherry Tomatoes, Mussels and Parsley Pizza Crumb

Method

1. Clean the mussels: remove the beard by pulling it toward the hinge, and scrub the shells. Discard any open or broken mussels that do not close when tapped.
2. In a large pan, heat a generous amount of olive oil. Add the garlic clove (cut in half) and the two chilies. Sauté until fragrant.
3. Add the cherry tomatoes (both red and yellow) to the pan. Cook them slightly without mashing.
4. Meanwhile, bring a large pot of salted water to a boil and cook the paccheri pasta according to package directions (about 7 minutes) until al dente.
5. Prepare the pizza crumb: cut the pizza bianca into small pieces. Toast them in a dry pan or in the oven until golden and crispy. Once done, mix with freshly chopped parsley.
6. In another covered pan, cook the cleaned mussels with a drizzle of oil, a clove of garlic, and some parsley over high heat until the shells open (a few minutes). Discard any unopened mussels.
7. Remove the mussels from the shells, reserving some in the shell for garnish. Keep the mussel cooking liquid.
8. Once the mussels are done, add a little of the mussel liquid to the tomato sauce. Stir well.
9. Drain the pasta al dente and transfer it to the pan with the tomato and mussel sauce. Toss to combine.
10. Add the shelled mussels (and the reserved shell-on ones) to the pasta and mix gently. Heat through briefly.
11. Serve the pasta on a plate. Top with the crispy pizza crumb and a sprinkle of fresh parsley. Enjoy immediately.