Pasta with Potatoes and Mussels

Method

1. Clean the mussels: remove the beard and any impurities with a knife.
2. Prepare a soffritto in a pan with oil, chopped garlic, and chili pepper.
3. Add a splash of water to the mussels, cover, and cook until they open.
4. Season the mussels with chopped parsley and set aside.
5. Filter the mussel cooking liquid through a sieve.
6. In a casserole, sauté the shallot in oil.
7. Peel and dice the potatoes, then add them to the casserole.
8. Pour the filtered mussel liquid over the potatoes and cook over medium heat until tender.
9. Add the tomato passata and the pasta.
10. Cook the pasta risottata-style: add water a ladle at a time as needed, stirring occasionally.
11. Season with salt, pepper, and basil leaves.
12. When the pasta is al dente, add a grating of pepper and the shelled mussels.
13. Mix well. Plate with a drizzle of oil, more pepper, and basil leaves.