Spaghetti with Mussels and Lemon (in Bianco)

Method

1. In a large pan, heat a generous drizzle of extra virgin olive oil with a clove of garlic cut in half over high heat.
2. Add the cleaned mussels, cover with a lid, and cook until they open, shaking the pan occasionally. Discard any mussels that remain closed.
3. Once the mussels are open, remove them from the pan. Separate the meat from the shells and set aside. Reserve the cooking liquid.
4. Strain the mussel cooking liquid through a fine sieve lined with paper towel to remove any impurities.
5. Meanwhile, bring a pot of water to a boil, add less salt than usual (because the mussels are salty), and cook the spaghetti al dente according to package instructions.
6. While the pasta is cooking, in the same large pan, heat another drizzle of oil and a fresh clove of garlic cut in half. Sauté briefly.
7. When the pasta is ready, drain it and transfer it directly into the pan with the garlic oil. Toss well.
8. Add a splash of the reserved mussel cooking liquid and continue tossing.
9. Add the mussel meat, a generous amount of finely chopped parsley, and toss to combine.
10. Grate fresh lemon zest over the pasta and toss again.
11. Serve immediately, adding a drizzle of raw olive oil, more lemon zest, and optional chili flakes. Garnish with extra parsley.