Pasta with mussel broth

Strain the mussel cooking liquid.

In a pan, sauté the garlic cloves and chili pepper in oil; once golden, add the liquid.

Cook the pasta in boiling salted water, drain it al dente, and add it to the pan with the seasoning. Sprinkle with chopped parsley and mix well.

Serve with a drizzle of extra virgin olive oil, garnishing with a few mussels if you have any left over.