Pasta with Mussels and Peppers

Method

1. Heat a drizzle of oil in a pan. Add a clove of garlic and the hard stems of parsley. Add the mussels (cleaned and debearded). Cover and cook just until they open. Do not overcook.
2. Meanwhile, slice the peppers into small pieces.
3. When the mussels are open, remove from heat. Set aside a few in their shells for garnish. Remove the rest from the shells. Strain the cooking liquid and reserve.
4. In another pan, heat oil with a clove of garlic and basil leaves. Add the peppers and a pinch of salt. Cook until softened. Add chili flakes if desired.
5. Meanwhile, bring a pot of salted water to a boil and cook the pasta (mezze maniche) until al dente.
6. When the peppers are nearly done, remove the garlic clove (keep basil). Add some of the strained mussel cooking liquid to the peppers.
7. A couple of minutes before the pasta is ready, add the mussels (shelled and reserved shell-on ones) to the pepper sauce.
8. Drain the pasta and transfer to the pan with the sauce. Finish cooking the pasta in the sauce over medium-high heat, adding chopped parsley.
9. If the sauce is too dry, add a splash of mussel liquid or a drizzle of raw oil.
10. Serve hot, garnished with fresh chili and parsley.