Spaghetti with Mussels and Cherry Tomatoes

Method

1. Clean the mussels: scrape off any impurities on the surface with a small knife, remove the byssus (beard), and rinse under water.
2. In a pan, heat a generous drizzle of olive oil and add the garlic cloves, a slit chili pepper, and the parsley stems. Sauté gently.
3. Add the cleaned mussels to the pan, cover, and cook for 3–4 minutes, shaking occasionally until they open.
4. Uncover, remove the mussels, and filter the cooking liquid through a fine sieve. Set aside. Shell some of the mussels, leaving a few in their shells.
5. In the same pan, add another drizzle of oil and sauté the cherry tomatoes, cut in half, until they caramelize.
6. Deglaze with white wine and let the alcohol evaporate.
7. Add the filtered mussel liquid, stir, and cook over low heat for 10 minutes.
8. Meanwhile, bring a pot of salted water to a boil and cook the spaghetti until al dente.
9. About 2–3 minutes before the pasta is done, transfer the spaghetti directly into the tomato sauce (risottata method) and finish cooking, adding a splash of pasta water if needed to adjust consistency.
10. Turn off the heat. Add all the mussels (both shelled and in-shell), a generous handful of chopped parsley, and a drizzle of raw olive oil. Mix well.
11. Plate the spaghetti, garnish with a few mussels on top, and serve immediately.