Pasta with Escarole and Mussels

Method

1. Clean the mussels: remove the beard, scrub, and rinse well under cold water.
2. In a pot, heat a drizzle of extra virgin olive oil with one garlic clove. Add the mussels, cover, and cook until they open. Drain the mussels and reserve the cooking liquid.
3. In a large pan, heat fresh extra virgin olive oil with the remaining garlic clove and fresh chili pepper. Add the chopped escarole and cook until wilted.
4. Add the pitted black olives and stir.
5. Add the mussels (some with shell, some without) and mix well.
6. Meanwhile, cook the spaghetti in salted boiling water according to package instructions until al dente.
7. Drain the pasta and transfer to the pan with the sauce. Add a little reserved mussel liquid and toss to combine.
8. Plate and serve immediately.