Trenette With Beaten Mussels

Preparation:

Preparation: Open the mussels and collect the fruits; set aside some whole and chop the others. Brown a clove of garlic in a drizzle of oil and add the cherry tomatoes, a basil leaf, salt and, when cooked, add all the mussels and chopped parsley. Cook the pasta and toss it in the sauce, diluting it with a little liquid from the mussels; complete with a drizzle of raw oil and pepper.