Steps for preparing and cooking pasta with mussels:

• First, clean the mussels well, discard those with broken shells, and remove the beard from the mussels (the string that protrudes from the shell), then clean the shells thoroughly with a knife or abrasive sponge.

  In a saucepan, place a garlic clove and a couple of tablespoons of extra virgin olive oil, over medium heat, cover the saucepan with a lid to let them open.

  When they are all open, turn off the heat.

• In a large pan, add extra virgin olive oil, a garlic clove, tomato pulp, a little chili pepper (if desired), and cook over low heat for 5 minutes.

  Strain the cooking liquid from the mussels and set aside.

  Remove the mussels from their shells, keeping some shells for final decoration, and add them to the tomato sauce after removing the garlic clove. Salt, pepper, and let them flavor well, add the mussel cooking water. Please do not salt too much initially, as the liquid and mussels can be slightly salty. Taste at the end of preparation to determine if more salt is needed.

• Boil the pasta, drain it, and place it in the pan with the mussel sauce, let it flavor well. Sprinkle with chopped parsley and serve immediately.

  If you like, you can also add clams…a real delicacy.

  You can also use frozen mussels; they are now available with their shells, saving time on cleaning the mussels.