Spaghetti with Mussels and Pecorino

Method

1. Clean the mussels thoroughly and place them in a pan. Cover and let them open over high heat.
2. Once opened, let them cool slightly, then remove the mussels from their shells. Filter the cooking liquid through a fine sieve to remove impurities and set aside.
3. In a separate pan, heat a drizzle of extra virgin olive oil and gently fry a crushed garlic clove until golden. Remove and discard the garlic.
4. Add the shelled mussels to the pan and deglaze with a splash of white wine.
5. Pour in the reserved mussel cooking water. Stir and turn off the heat.
6. Cook the pasta in a large pot of salted boiling water. Drain it 3 minutes before the package cooking time.
7. Transfer the pasta to the pan with the mussels and turn the heat back on. Toss and stir, adding a little pasta cooking water if needed to keep it moist.
8. Continue stirring until the pasta is al dente and has released its starch, creating a creamy sauce.
9. Add fresh basil leaves, torn by hand, and stir briefly.
10. Turn off the heat, add the grated pecorino romano cheese, and toss vigorously off the heat until the cheese melts into a creamy consistency. If too dry, add a touch more pasta water.
11. Plate immediately and serve.