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COZZE E POMODORO DEL PIENNOLO
- In the aluminum pan over high heat, add plenty of extra virgin olive oil, followed by garlic, chili pepper, and parsley. Sauté and then add the Piennolo tomatoes, crushing them slightly with a spoon. Lightly salt and deglaze with a ladle of pasta cooking water. Add the mussel broth and let the sauce simmer.
Combine Pasta and Sauce:- Drain the pasta 2-3 minutes before the end of its cooking time and add it to the pan with the sauce. Add a ladle of pasta cooking water and finish cooking the pasta in the sauce.
Finish and Serve:- Once the pasta is cooked, turn off the heat and add the mussels, a cascade of parsley, and a drizzle of extra virgin olive oil.
- Plate creatively, topping with all the sauce and mussels.
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Enjoy your meal! Buon pranzo! 
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