Farfalle alla Tarantina with Mussels and Tomato Sauce

Method

1. 1

   Scrub the mussels under cold running water and discard damaged or open mussels that do not close when tapped.

2. 2

   Cook mussels with olive oil, garlic, and white wine until they open, then strain and reserve the cooking liquid.

3. 3

   Simmer tomato passata with olive oil, garlic, chili, and filtered mussel liquid.

4. 4

   Cook farfalle until almost al dente and finish it in the tomato sauce with pasta water.

5. 5

   Fold in mussels and parsley, then serve with reserved mussels in shells.