Linguine with Mussels

Method

1. Finely chop the parsley.
2. Heat a generous amount of good olive oil in a pan and add the crushed garlic.
3. Add the chopped parsley to the pan and sauté gently.
4. Add the cleaned mussels to the pan and cover with a lid.
5. Cook until the mussels open completely, shaking the pan occasionally.
6. Meanwhile, cook the linguine in boiling salted water until al dente.
7. Turn off the heat under the mussels and remove the pan from the stove.
8. Remove the mussels from their shells, reserving some with the shell for garnish.
9. Set aside the cooking liquid from the mussels.
10. In a separate pan, heat a little more olive oil and a clove of garlic (without skin).
11. Add a ladleful of the mussel cooking liquid and some pasta cooking water.
12. Add the shelled mussels and stir gently.
13. Add the drained linguine to the sauce and toss well.
14. Add lemon zest and a bit more parsley, then mix.
15. Serve with a few mussels in the shell on top and a drizzle of raw olive oil.