SPAGHETTI DEL NONNO GIOVANNI WITH MUSSELS AND CHERRY TOMATOES.... 😋😋😋

If you do not have cooked mussels: Clean the mussels. Put a clove of garlic with skin (remove the hard part) in a casserole with a dash of EVOO and a cayenne pepper, sauté and put the mussels in the casserole (THIS GARLIC AND CAYENA ARE NOT INCLUDED IN THE INGREDIENTS OF THE RECIPE). Cover and leave over medium-low heat until they have opened in their own juice. When they open, remove from heat and set aside.

Chop two garlics, the chili (it is important to remove the seeds and veins so that it does not sting too much), and cut the cherry tomatoes in quarters. Put EVOO in a casserole and brown the garlic over medium heat, add the chili and tomatoes and let them cook covered over low heat for a few minutes (if you use chili instead of chili, add it in pieces if you want it spicy and leave it whole if you don't want it so spicy). Salt the tomatoes just a little because the mussel broth is usually quite salty.

In the meantime, separate the mussels from the shells and reserve the shells for garnish. It is very important to save the broth from the mussels.

Add the white wine to the tomatoes and turn up the heat a little so that the alcohol evaporates.

Cook the pasta in plenty of salted water. Add the strained mussel broth to the cherry tomatoes and taste for salt.

When the pasta has 4-5 minutes left, drain it (reserve the cooking water in case you did not have enough mussel broth) and add it to the mussel and tomato sauce, it is important that the sauce is cooking when you add the pasta. Let it cook for the remaining 4-5 minutes until the broth loses almost all the water.

Once the pasta is done and the broth is almost evaporated add the mussels and fresh chopped parsley generously. Serve and eat before it gets cold!!! 🤤🤤...