Spaghetti with Mussels and Pecorino

Method

1. In a pan, heat olive oil with parsley stems, 2-3 crushed garlic cloves (in skin), and 2 crushed dried chilies. Sauté until the garlic turns golden bronze.
2. Add the cleaned mussels to the pan, cover, and cook for 2-3 minutes.
3. Remove the lid, add a generous splash of white wine (about 200ml) and a twist of black pepper. Cover again and cook for 4-5 minutes until the mussels open.
4. Using a slotted spoon, transfer the mussels to a bowl. Keep the cooking liquid (broth) in the pan. Once cool enough, shell the mussels and set the meat aside.
5. Bring the mussel broth to a boil. If needed, add extra water to cover the pasta. Add the spaghetti and cook risotto-style, stirring occasionally, until al dente. Add a teaspoon of tomato paste and stir in.
6. When the pasta is nearly done, add the shelled mussels back into the pan and toss to combine. Remove from heat and add lemon zest. Drizzle with a little raw olive oil and mantecare (shake and stir) to emulsify.
7. Let the pasta cool slightly for about a minute, then add the grated pecorino mix (2/3 Tuscan Pecorino, 1/3 Pecorino Romano). Mantecare again until creamy. Adjust consistency with a splash of broth if needed.
8. Plate the spaghetti with a pair of tongs, shaping into a nest, and top with remaining creamy sauce. Serve immediately.