Spaghetti with Pumpkin Cream and Mussels

Method

1. Peel the pumpkin, remove seeds, and cut into slices of equal thickness.
2. Place the slices on a baking tray, season with oil, salt, and pepper. Cover with two sheets of aluminum foil.
3. Bake at 200°C (400°F) for 40 minutes.
4. Clean the mussels: remove any incrustations from the surface, pull out the byssus (beard), and rinse quickly.
5. Heat a pan with a drizzle of oil. Add parsley stems, garlic cloves, and chopped chili pepper.
6. Once the base is hot, deglaze with white wine, cover, and cook for 3-4 minutes or until the mussels open. Shake the pan occasionally.
7. When the mussels are fully open, remove the garlic and parsley stems. Strain and reserve the cooking liquid.
8. Shell the mussels (remove from shells) and set aside.
9. Once the pumpkin is cooked and slightly cooled, break it into pieces. Blend with thyme, a pinch of salt, and a little broth to help achieve a smooth cream. Adjust consistency as needed.
10. Cook the gluten-free spaghetti in salted boiling water according to package directions.
11. Meanwhile, heat the reserved mussel cooking liquid in a pan.
12. When the spaghetti are al dente, drain them and transfer to the pan with the mussel liquid. Add the pumpkin cream. If the mixture becomes too thick, add some pasta cooking water.
13. Add the shelled mussels, chopped parsley, and black pepper (if desired). Mix well.
14. Serve immediately.