Spaghettoni with Mussels and Pecorino

Method

1. In a large pan, heat a generous drizzle of extra virgin olive oil with garlic cloves and fresh chili pepper.
2. Add the mussels, let them flavor, deglaze with dry white wine and cover. Cook over high heat until the mussels open (about 4-5 minutes).
3. Meanwhile, bring a pot of lightly salted water to a boil and cook the spaghettoni for 7 minutes (instead of the full 12 minutes).
4. Once opened, remove the mussels from the pan and set aside. Strain the cooking liquid through a fine sieve and reserve.
5. Drain the pasta al dente and transfer it to the pan with the strained mussel cooking liquid. Continue cooking for another 4 minutes, stirring, until the pasta absorbs almost all the liquid.
6. Add the mussels (shelled and some whole for decoration) and a drizzle of raw extra virgin olive oil. Turn off the heat.
7. Add the grated pecorino romano in a rain, stirring vigorously to create a creamy emulsion.
8. Grate the zest of half a lemon and mix briefly.
9. Plate: place the pasta in the center of the plate, garnish with mussels and a sprinkle of fresh grated pecorino. Serve immediately.