Ingredients (2 people)

• 80 g of spaghetti, linguine or tagliatelle
• 200 g of mussels
• 40 g of Pecorino Toscano PDO
• 1 clove of garlic
• EVO oil
• Salt and pepper to taste
• Chili pepper to taste

Preparation

Put the crushed garlic, chili pepper, a tablespoonful of EVO oil, and the cleaned mussels in a frying pan covered with the lid. Cook over high heat for 3–4 minutes. Then, remove the lid and check: when the mussels are all open, remove the shells and filter the liquid released by the mussels with a sieve to remove the impurities.

Cook the pasta in plenty of salted water for about 4 minutes, then put it in a frying pan with the mussels filtered liquid and cook over medium heat. When the pasta is ready, the water should be evaporated almost completely. Now, add the mussels and cook for another minute.

Remove from the heat and add the Pecorino Toscano PDO. It is essential that there is some cooking water left so that the Pecorino Toscano becomes creamy. Mix all, add some pepper to taste, and serve.