Preparation

• Remove the beard from the mussels, which is the filament that protrudes from the shell, gently.
  Soak them for a few minutes, then scrape all the impurities from the shell with a small knife.
  Rinse them well, drain them, and place them in a high-sided saucepan with a crushed garlic clove and black pepper.
  Cover them with a lid, and as soon as they start to open, pour in the white wine, previously kept at room temperature.
  Let them cook for a few more minutes, but not too much, as they should still be slightly undercooked.
  Turn off the heat, let them cool slightly, shell them, and strain all the cooking water with a sieve.
  In a non-stick pan, add the garlic cut into small pieces, 4 tablespoons of extra virgin olive oil, and sauté.
  Turn off the heat, add the mussels and part of their cooking liquid.
  After boiling the pasta in unsalted water, drain it al dente, and add it to the pan with the mussels.
  Turn the heat back on and cook for a few more minutes to let the flavors combine.
  If it dries out too much, add more of the mussel liquid.
  Turn off the heat, add a drizzle of raw olive oil, and plate.
  Serve your Whole Wheat Spaghetti with mussels sprinkled with chopped parsley and grated Pecorino Romano.