Pasta with Potatoes and Mussels with Cherry Tomatoes

Method

1. Clean the mussels thoroughly under running water using a steel sponge to remove any impurities.
2. In a pan, heat olive oil and add a clove of garlic. Add the mussels and let them open over high heat. Reserve the cooking liquid and remove the mussels from their shells, keeping some whole for presentation.
3. In a separate large pot, heat olive oil and add the garlic cloves (cut in large pieces) and parsley stalks. Sauté gently without burning the garlic.
4. Add the potatoes cut into small cubes and stir. Cook for a few minutes, then add the halved cherry tomatoes (Piennolo variety) and a piece of fresh chili pepper. Stir well.
5. Add a splash of the reserved mussel cooking liquid and bring to a simmer. Cook until the potatoes begin to break down and the mixture thickens slightly.
6. Add the pasta (preferably mixed shapes) and cook until al dente, stirring occasionally. The chef recommends cooking the pasta for 8 minutes for a 10-minute package time.
7. When the pasta is almost ready, add the deshelled mussels and the whole mussels. Stir gently to combine.
8. Finish with chopped fresh parsley and a drizzle of raw olive oil. Serve immediately.