Pasta and Potatoes with Mussels

Method

1. In a pan, heat a drizzle of oil with a garlic clove and some parsley stems. Add the mussels, cover, and let them open over medium heat (do not overcook). Once opened, strain the cooking liquid through a fine sieve and set aside. Shell the mussels.
2. Cut the potatoes into small cubes (about 1 cm) and place them in a bowl of cold water to prevent oxidation.
3. In a large casserole, heat 4 tablespoons of olive oil. Add the drained potato cubes and sauté for a minute. Pour in the reserved mussel liquid. Do not add salt initially because the mussel liquid is already salty. Cover and bring to a boil.
4. Add the mezze maniche pasta, stir, and cover again. Cook like a risotto: let it come to a boil, then uncover and cook until the pasta is al dente and the potatoes are soft and slightly breaking down, stirring occasionally. Taste and adjust salt only if needed.
5. Turn off the heat. Add the shelled mussels along with any remaining liquid. Mix gently.
6. Let the pasta rest for a few minutes. Then add a generous grating of Pecorino Romano and a good amount of freshly ground black pepper (or chili flakes, if preferred). Mix well.
7. Let rest for another 5 minutes before serving. Serve with extra Pecorino and pepper on top.