Pasta With Mussels And Pecorino

Method

1. Heat oil in a pan until almost smoking.
2. Add mussels, a few sprigs of parsley, and a clove of garlic. Cover and cook until mussels open.
3. As soon as mussels open, turn off the heat. Strain the cooking liquid and set aside.
4. Shell most of the mussels, keeping a few whole for garnish.
5. Grate the pecorino cheese.
6. Cook pasta in boiling salted water (use slightly less salt than usual).
7. While pasta cooks, add some pasta cooking water to the pan with the mussel liquid and let it reduce.
8. Take some pasta cooking water and pour it over the grated pecorino. Stir to dissolve the cheese.
9. Drain the pasta al dente (about 3-4 minutes before the package time) and transfer to the pan with the mussel liquid.
10. Let it rest for about a minute, moving the pasta occasionally.
11. Add the dissolved pecorino and the mussels. Toss well.
12. Add chopped parsley and serve.