Spaghetti with Mussels and Pecorino

Method

1. Clean the mussels: remove the beard by pulling it toward the hinge side so the mussel loses its liquid and must be cooked immediately. For storage, pull toward the pointed side to keep them closed and retain moisture. Scrub any dirt off the shells.
2. In a large pan, heat olive oil and sauté a clove of garlic until lightly golden.
3. Add the cleaned mussels to the pan, cover, and cook until they open. Remove the mussels from the heat.
4. Meanwhile, score a cross on the bottom of fresh tomatoes, blanch them in boiling water for a few seconds, then transfer to cold water. Peel the tomatoes and cut them into small pieces.
5. In a second pan, heat olive oil with a clove of garlic and a piece of fresh chili. Add the chopped tomatoes and cook briefly.
6. Shell most of the mussels, keeping a few in their shells for presentation. Add all the mussels to the tomato sauce.
7. Cook spaghetti in salted boiling water until al dente. Reserve some pasta water.
8. Drain the spaghetti and add it to the pan with the mussel sauce. Add a little pasta water and some of the liquid released by the mussels if needed. Toss well.
9. Add fresh arugula and toss to combine. Serve immediately with grated pecorino romano on top.