Pasta with Parsley Pesto and Mussels

Method

1. Heat a pan with a little oil, add a clove of garlic and a few parsley stems, and optionally some chili.
2. Add the mussels, cover, and cook until they open. Remove from heat immediately to prevent them from becoming rubbery.
3. For the pesto, blend a generous amount of parsley, almonds, Parmesan, capers (rinsed if salted), a clove of garlic, juice of half a lemon, and enough olive oil to obtain a creamy consistency.
4. Taste the pesto and add salt if needed.
5. Strain the cooking liquid from the mussels and set aside.
6. Shell the mussels.
7. Bring a pot of salted water to a boil and cook the spaghetti.
8. In a separate pan, heat a little oil with a clove of garlic and sliced chili to infuse the oil.
9. When the pasta is almost al dente, drain it (reserving pasta water) and transfer it to the pan with the infused oil.
10. Finish cooking the pasta over high heat, gradually adding some of the mussel cooking liquid and the shelled mussels.
11. Remove the pan from the heat and stir in the parsley pesto.
12. Serve the pasta with extra mussels on top and finish with freshly grated lemon zest.