Scialatielli with mussels

Clean the mussels under running water, scraping the shells and removing the beard.

In a pan, bring some water to a boil and add the mussels; as they open, remove them from the heat.

Filter the mussel cooking water through a sieve.

Shell the mussels, keeping a few aside in the shell for decoration.

Sauté the garlic in a pan with a little extra virgin olive oil, then add the washed cherry tomatoes cut into quarters and let cook for about ten minutes.

Salt the sauce and add a ladleful of the mussel cooking liquid. Add the shelled mussels too, and cook for another couple of minutes, then add chopped parsley.

Put the pot of water and salt on the heat to cook the scialatielli. Boil the scialatielli and drain them al dente, then transfer them to the pan with the mussel and cherry tomato sauce.

Toss in the pan over medium heat until the pasta is fully cooked; if it gets too dry, add a little of the filtered mussel water.

Plate, decorating with the reserved mussels in their shells and a little more chopped parsley.