Spaghetti with Mussels, Pecorino and Nduja

Method

1. Heat olive oil in a pan with garlic cloves, chopped chili pepper, and parsley stems.
2. Add the mussels and toss lightly. Add a splash of white wine. Cook until the mussels open.
3. Remove the opened mussels from the pan, keeping the broth.
4. Add the nduja sausage to the mussel broth and stir until it melts into a creamy sauce.
5. Separate the mussel meat from the shells.
6. Cook the spaghetti in a risotto style, adding pasta water gradually.
7. Grate a generous amount of pecorino cheese.
8. When the pasta is al dente, add the pecorino and mussels and toss vigorously (the chef says 'cia cia cia').
9. Plate the pasta with the creamy sauce of mussels, nduja, and pecorino.