𝐂𝐎𝐙𝐙𝐄 𝐄 𝐏𝐎𝐌𝐎𝐃𝐎𝐑𝐎 𝐃𝐄𝐋 𝐏𝐈𝐄𝐍𝐍𝐎𝐋𝐎

Prepare the Mussels:

- First, clean the mussels by scrubbing them under running water with a sponge and removing the beard.

- In an aluminum pan over high heat, add extra virgin olive oil, basil stems, and chili pepper. Sauté well and add the cleaned mussels.

- After 30 seconds, deglaze with white wine, let the alcohol evaporate, and cover with a lid. Let the mussels open, which should take about 3-4 minutes. Once opened, transfer them to a bowl.

- Strain their liquid and set it aside.

- Wipe the aluminum pan clean with paper towels.

- Shell the mussels, keeping a few in their shells for garnish.

Boil the Pasta:

- Bring a pot of water to a boil.

Prepare the Ingredients:

- Garlic: Remove the skin and the inner germ, then finely chop it.

- Fresh chili pepper: Cut it in half, remove the seeds, and chop it finely.

- Piennolo tomatoes: Wash and dry them.

- Fresh parsley: Use only the leaves and chop them finely.

Cook the Spaghetti:

- Once the water is boiling, lightly salt it and add the spaghetti.

Make the Sauce:

- In the aluminum pan over high heat, add plenty of extra virgin olive oil, followed by garlic, chili pepper, and parsley. Sauté and then add the Piennolo tomatoes, crushing them slightly with a spoon. Lightly salt and deglaze with a ladle of pasta cooking water. Add the mussel broth and let the sauce simmer.

Combine Pasta and Sauce:

- Drain the pasta 2-3 minutes before the end of its cooking time and add it to the pan with the sauce. Add a ladle of pasta cooking water and finish cooking the pasta in the sauce.