Trenette, mussels and turmeric

Preparation:

Preparation: Brush, boil, shell the mussels and keep the cooking liquid. Put a few tablespoons of olive oil, 1 clove of garlic in a non-stick pan and brown the mussels; sprinkle them with a thin layer of turmeric then transfer the trenette into the pan, wet them with the mussel liquid and sauté them quickly; season with salt and complete with white pepper and a grind of fresh parsley.