Spaghetti with Mussels

Method

1. Clean the mussels: remove the byssus (fibrous thread) and scrub them under cold running water, rubbing them together to remove external impurities.
2. Place the mussels in a pan with a lid over medium-low heat. Cook until they open completely (do not add any liquid).
3. Turn off the heat, transfer the mussels to a bowl, and strain the released liquid through a fine sieve. Reserve this precious water.
4. In a large skillet, heat a drizzle of extra-virgin olive oil. Add a halved garlic clove (skin removed), chili pepper to taste, and a handful of chopped parsley. Sauté gently.
5. Add half of the reserved mussel water to a pot of boiling water (instead of salt) and cook the spaghetti for half the time indicated on the package (e.g., 6 minutes for 12-minute pasta).
6. Meanwhile, remove the mussels from their shells, keeping a few with half-shell for decoration. Place the shelled mussels in some of the reserved water to keep them moist.
7. When the pasta is half-cooked, transfer it to the skillet with the garlic oil. Add a ladle of pasta cooking water and finish cooking the pasta in the skillet, tossing frequently. Add more pasta water as needed.
8. Taste for salt: if needed, add a little more of the reserved mussel water to adjust the saltiness.
9. In the last 30 seconds of cooking, turn the heat to high, cover the skillet, and let the liquid be absorbed.
10. Remove the garlic clove. Add all the mussels (both shelled and half-shell ones). Turn off the heat, mix well, then add a generous sprinkle of chopped parsley, a drizzle of extra-virgin olive oil, and a crack of black pepper. Toss to combine.
11. Plate the spaghetti with the mussels and serve immediately.