Scialatielli with Mussels

Method

1. Clean the mussels: rinse under cold water, then rub them with 300 g of coarse salt for 4-5 minutes. Rinse thoroughly under running water.
2. For the fresh pasta: combine 500 g of all-purpose flour, 5 g of salt, 2 g of black pepper, 15 g of grated Parmesan, 10 g of grated Pecorino, 10 chopped basil leaves, 1 egg, 1 tablespoon of extra virgin olive oil, and 230 g of milk. Knead until smooth. Let rest for 30 minutes.
3. Roll out the dough: cut strips about 10-12 cm wide and 3-4 mm thick, then cut into scialatielli (thick, short pasta strips).
4. In a large pan, sauté parsley stems, garlic, and chili pepper in extra virgin olive oil. Deglaze with a splash of white wine and add some mussel broth.
5. Add 400 g of cherry tomatoes and 200 g of strained cherry tomatoes. Cook for a few minutes. Add 2 ladles of mussel broth. Add the cleaned mussels and keep the heat low.
6. Cook 500 g of scialatielli in boiling salted water for 4-5 minutes. Drain al dente.
7. Toss the cooked scialatielli with the mussel sauce. Serve with a sprinkle of fresh parsley.