Spaghetti with Mussels and Cherry Tomatoes

Method

1. Clean the mussels: wash them thoroughly, remove the beard and any debris.
2. In a large pan, heat a drizzle of extra virgin olive oil with one garlic clove (smashed, skin on) and a pinch of chili pepper.
3. Add the cleaned mussels, pour in the white wine, season with a little pepper, and add the parsley stems. Cover and cook until the mussels open.
4. Meanwhile, cut the cherry tomatoes into quarters.
5. Once the mussels have opened, remove from heat. Take out the mussels, keeping some whole for garnish. Remove the meat from the rest and set aside. Strain the cooking liquid through a fine sieve; reserve the liquid and discard the solids.
6. Bring a large pot of salted water to a boil and cook the spaghetti until just under al dente (about 2 minutes less than package instructions).
7. In another large pan (or the same pan cleaned), heat a drizzle of olive oil with a second garlic clove (finely minced or whole) and a pinch of chili pepper. Cook briefly.
8. Add the quartered cherry tomatoes and cook for a few minutes until they begin to soften and release their juices. Season with a tiny amount of salt (remember the mussel liquid is salty).
9. Pour in the reserved mussel cooking liquid and bring to a simmer.
10. Transfer the undercooked spaghetti directly into the sauce using tongs. Add a ladle of pasta cooking water if needed. Cook over medium-low heat, stirring continuously, until the pasta is al dente and the sauce has thickened and become creamy.
11. Remove from heat. Add the reserved mussel meat and the whole mussels (for garnish), along with a generous handful of chopped fresh parsley and a drizzle of extra virgin olive oil. Toss well.
12. Cover the pan and let rest for 15 seconds to meld flavors.
13. Serve immediately, arranging the whole mussels on top.